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Gallery Twice-Cooked Potato-and-Leek Casserole Credit: Chris Court Recipe Summary prep: 45 mins total: 1 hr 20 mins Servings: 8
Ingredients Ingredient Checklist 2 pounds sweet potatoes (about 5 small), peeled and cut into 1/2-inch pieces 2 pounds russet potatoes (about 7 small), peeled and cut into 1/2-inch pieces Coarse salt and freshly ground pepper 3/4 cup whole milk, warmed 3/4 cup heavy cream, warmed 1 1/2 sticks unsalted butter, melted 2 tablespoons all-purpose flour Pinch of cayenne pepper 1 leek, white and light-green parts only, cut into 1/4-inch rounds, washed well, and dried (about 2 cups) Safflower oil, for frying
Gallery Twice-Cooked Potato-and-Leek Casserole Credit: Chris Court
Recipe Summary prep: 45 mins total: 1 hr 20 mins Servings: 8
Gallery
Twice-Cooked Potato-and-Leek Casserole Credit: Chris Court
Twice-Cooked Potato-and-Leek Casserole
Credit: Chris Court
Twice-Cooked Potato-and-Leek Casserole
Recipe Summary prep: 45 mins total: 1 hr 20 mins Servings: 8
Recipe Summary
prep: 45 mins total: 1 hr 20 mins
Servings: 8
prep: 45 mins
total: 1 hr 20 mins
prep:
45 mins
total:
1 hr 20 mins
Servings: 8
8
Ingredients
Ingredients
- 2 pounds sweet potatoes (about 5 small), peeled and cut into 1/2-inch pieces 2 pounds russet potatoes (about 7 small), peeled and cut into 1/2-inch pieces Coarse salt and freshly ground pepper 3/4 cup whole milk, warmed 3/4 cup heavy cream, warmed 1 1/2 sticks unsalted butter, melted 2 tablespoons all-purpose flour Pinch of cayenne pepper 1 leek, white and light-green parts only, cut into 1/4-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.
Reviews
Add Rating & Review 49 Ratings 5 star values: 13 4 star values: 23 3 star values: 6 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 49 Ratings 5 star values: 13 4 star values: 23 3 star values: 6 2 star values: 6 1 star values: 1
Add Rating & Review
49 Ratings 5 star values: 13 4 star values: 23 3 star values: 6 2 star values: 6 1 star values: 1
49 Ratings 5 star values: 13 4 star values: 23 3 star values: 6 2 star values: 6 1 star values: 1
49 Ratings 5 star values: 13 4 star values: 23 3 star values: 6 2 star values: 6 1 star values: 1
5 star values: 13 4 star values: 23 3 star values: 6 2 star values: 6 1 star values: 1
All Reviews for Twice-Cooked Potato-and-Leek Casserole
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Twice-Cooked Potato-and-Leek Casserole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
