Ingredients
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
2 leeks (white and light-green parts only), sliced into thin half-moons and rinsed well
3 celery stalks, thinly sliced
2 packages (9 ounces each) frozen artichoke hearts, thawed, excess water squeezed out, and coarsely chopped
1/2 cup low-sodium chicken broth
1 bar (8 ounces) Neufchatel cheese, room temperature
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 medium russet potatoes, very thinly sliced
Preparation
Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.
