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Spinach-Artichoke Scalloped Potatoes

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Spinach-Artichoke Scalloped Potatoes

Ingredients

  • 1 cup whipped cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 cups cooked spinach (thawed if frozen), drained well and chopped
  • salt and pepper, to taste
  • 3 pounds yukon gold potatoes, peeled and sliced into 1/4-inch rounds
  • 1/2 stick unsalted butter, thinly sliced
  • 8 ounces monterey jack cheese, shredded
  • 1/2 cup parmesan cheese, finely grated
  • 1 tablespoon unsalted butter, melted
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