Cheesy Artichoke Potato Casserole
Putting a side your diet for one night is well worth it for this Cheesy Artichoke Potato Casserole. With layers of potatoes wrapped in THREE kinds of cheese, diced artichokes and sprinkled with fresh lemon thyme. All bubbling away in a stick of butter. Now you KNOW this is good! If you don’t have access to lemon thyme add regular fresh thyme with a little lemon zest. The hint of lemon with the rich cheesy potatoes is perfection!
Don’t have time to bake them? Cook this Cheesy Artichoke Potato Casserole in your slow cooker! Cook on high 5 to 6 hours.
Serve this delicious side dish with my Ranch Burgers and for dessert Peach Slab Pie! Now that’s a menu to be proud of. 🙂
Wondering how I got my potatoes so thin? I used a Mandoline. It’s the perfect tool for getting uniform slices every time.
Cheesy Artichoke Potato Casserole
Ingredients
- 5 pounds russet potatoes, peeled, washed and sliced 3/16-inch
- 1 (10.5 ounce) cream of celery soup
- 1 ( 8 ounce) sour cream
- 2 tablespoons salt
- 1/2 tablespoon black pepper
- 2 tablespoons fresh thyme, chopped
- 1 (14 ounce artichoke bottoms, drained and roughly chopped
- 1 stick of butter (1/2 cup)
- 4 cups shredded cheese, divided Use your 3 favorite cheeses. I used Havarti, Cheddar and Monterey Jack cheese.
Instructions
- Preheat oven to 375 degrees.
- In a large bowl add the potatoes, soup, sour cream, salt, pepper, thyme, artichoke, 2 cups cheese.
- With a large spoon or clean hands mix all ingredients together.
- Pour into a 9x13-inch baking dish.
- Pinch pieces of the butter and add to the top of the casserole.
- Add remaining shredded cheese to the top.
- Cover with foil.
- Bake 1 hour.
- Turn the oven up to 450 degrees.
- Take foil off the casserole and continue baking another 40 minutes.
Notes
This recipe is from Lady Behind The Curtain
Ooo, this sounds so yummy. My husband loves artichokes, so I am going to make this for him!
Oh, he will love it Adelina. 🙂
Yum! That looks fantastic!
Thanks Karen. It is sinful. 🙂
You posted you used 3 kinds of cheese,what kind of cheese did you use.You didnt say.
Thanks Helen, I added which cheeses I used but the choice is up to you. Use what you like. 🙂
Oh my!! I need to make this – I bet it would be great on a night we grill!
Totally Jamie. 🙂
I’ve never had an artichoke, but this casserole could convince me to. Looks delicious!
Great idea to add artichokes! This looks so creamy, cheesy & delicious!!
Oh, Sheryl, I love artichokes, and this looks like a great way to enjoy them! Pinned and tweeted! 🙂
Looks great! In the description you mentioned a stick of butter. I did not see it in the recipe. Thanks! Love your site.
Hi Mary,
Thanks so much for letting me know. I added it to the ingredients and directions. 🙂
Yummy recipes. Thank you and have a great Monday and the rest of the week.
Can this be frozen either before or after baked to cook/heat up later??
Wow that’s a great question Karin. I’ve never done it….but thinking about it you can by frozen casseroles so I don’t see why this recipe would be any different. I would freeze it before you bake it. Maybe put it in the refrigerator the night before and then allow extra baking time.