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Thursday, January 16, 2014

Escalloped Potatoes with Spinach and Artichoke Hearts

Here is a delicious side dish that was so easy to make. I made it using fat-free cheeses, but feel free to use whatever works best for you.  Here are the ingredients:
6-8 good-sized red potatoes, sliced
1 1/4 cups chicken broth
1/2 cup shredded Parmesan cheese
1 tsp garlic powder
4 oz. low-fat cream cheese
1/2 cup low fat cheddar cheese
about 2 cups of marinated artichoke hearts, drained and chopped
1 regular size bag of spinach, coarsely chopped
1/2 cup of green onions
Begin by heating the cheeses and chicken broth in a pot until the cheese is melted. 
Add the spinach and continue cooking until it has wilted.  Stir in the artichokes and set aside.

Wash and slice the potatoes....

Last step:  Add the sliced potatoes to the sauce and mix well.  Fold in the sliced green onions.  Spread into a prepared dish and bake for 30 minutes at 425 degrees.  Cover with foil, reduce your oven to 375 degrees and cook for 1 hour more, or until the potatoes are tender.

To shorten your cooking time by an hour, feel free to boil the potatoes just until they begin to get tender.  Drain well and combine with the sauce.  You will need to bake the dish for 30 minutes at 425 degrees.


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