Spinach Artichoke Scalloped Potatoes recipes
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
- pepper
- 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
Instructions
Spinach-Artichoke Scalloped Potatoes recipes serves 4 original recipe by Food Republic.
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