Twice-Cooked Potato-and-Leek Casserole

Name: Twice-Cooked Potato-and-Leek Casserole
Prep time: 45 min
Total time: 80 min
Ingredients: 2 pounds sweet potatoes (about 5 small), peeled and cut into ½-inch pieces; 2 pounds russet potatoes (about 7 small), peeled and cut into ½-inch pieces; Coarse salt and freshly ground pepper; 0.75 cup whole milk, warmed; 0.75 cup heavy cream, warmed; 1.5 sticks unsalted butter, melted; 2 tablespoons all-purpose flour; Pinch of cayenne pepper; 1 leek, white and light-green parts only, cut into ¼-inch rounds, washed well, and dried (about 2 cups); Safflower oil, for frying

3.8

(49)

By

Martha Stewart Editors

Updated on November 17, 2017

Prep Time:

45 mins

Total Time:

1 hrs 20 mins

Servings:

8

Ingredients

2 pounds sweet potatoes (about 5 small), peeled and cut into ½-inch pieces
2 pounds russet potatoes (about 7 small), peeled and cut into ½-inch pieces
Coarse salt and freshly ground pepper
¾ cup whole milk, warmed
¾ cup heavy cream, warmed
1 ½ sticks unsalted butter, melted
2 tablespoons all-purpose flour
Pinch of cayenne pepper
1 leek, white and light-green parts only, cut into ¼-inch rounds, washed well, and dried (about 2 cups)
Safflower oil, for frying

Directions

Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes. Drain and return potatoes to respective pans.
In a bowl, combine milk, cream, and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season with salt and pepper.
Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.
Meanwhile, in a bowl, combine flour and cayenne. Add leeks; toss to coat. In a medium saucepan, heat 2 inches oil over medium-high heat until a thermometer registers 350 degrees. Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.
Sprinkle fried leeks over potatoes; serve.