Wisconsin Potato and Vegetable Growers Association

Spinach and Artichoke Heart Two Potato Casserole

Spinach and Artichoke Heart Two Potato Casserole

3.12 from 25 votes
Prep Time 30 minutes
Cook Time 1 minute
Total Time 2 hours 31 minutes
Course Main Dish, Side Dish
Servings 8
Calories 83 kcal


  • 1 lb red potatoes
  • 1 lb Yukon Gold potatoes
  • 1 1/4 cups Vegetable broth or stock
  • 1/2 cup shredded Parmesan cheese
  • 1 tsp Garlic salt
  • 4 oz Neufchatel cream cheese 1/3-less fat
  • 4 oz Fat-free cream cheese or ½ cup shredded fat-free Cheddar cheese
  • 1/2 cup Sliced green onions
  • 1 Bag baby spinach coarsely chopped, 6-oz.
  • 1 Jar marinated artichoke hearts drained and chopped, 7.5-oz.


  • Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray.
  • Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside.
  • Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible.
  • Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more or until potatoes are tender when pierced with a fork.


Calories: 83kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 304mgPotassium: 497mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 16mgCalcium: 13mgIron: 1mg
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