Spinach and Artichoke Scalloped Potatoes

This Spinach and Artichoke Scalloped Potatoes recipe is absolutely delish! So creamy and cheesy. This takes scalloped potatoes to a whole new level.

Ingredients

• 1-1 1/2 lbs potatoes (I used russet)
• 1 cups milk
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• 4 oz cream cheese (chopped in small cubes)
• 1 small jar marinated artichoke hearts, drained and chopped
• 2 cups baby spinach
• 1 cup shredded Italian blend cheese or Mozzarella
• salt and pepper

Instructions

1. Preheat oven to 425°F and coat an 8x8 inch square baking dish with nonstick cooking spray.
2. Wash and peel potatoes, slice very thinly. Place in a large strainer or bowl and set aside.
3. Heat milk on medium low, garlic powder, Parmesan, cream cheese in a medium saucepan until cheeses are melted.
4. Stir in spinach and artichoke hearts just until spinach is wilted. Spread a thin layer of the creamy spinach-artichoke mixture over each layer of potatoes in prepared baking dish. Salt and pepper potatoes as you layer.
5. Cover loosely with foil and and bake for 45 minutes or until potatoes are tender when pierced with a fork. Remove foil and reduce temperature to 400°F; cover with shredded cheese to let get toasted.

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