Twice-Cooked Potato and Leek Casserole

Ingredients

2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
Salt & freshly ground black pepper
3/4 cup whole milk, warmed
3/4 cup heavy cream, warmed
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 Tbsp all-purpose flour
1/8 tsp cayenne pepper
1 leek (white and pale-green parts only), cut into 1/4-inch rings, rinsed well
olive oil or safflower oil, for frying

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Instructions

Preheat oven to 425 F.
In two separate saucepans, cover sweet potatoes and russet potatoes each with 1-inch water in two separate saucepans.
Bring to a boil, salt generously, and boil until fork-tender, 8 – 10 minutes; drain.
Return potatoes to respective pans.
In a bowl, combine milk, cream and butter.
Divide milk mixture between saucepans.
Mash both potatoes until smooth; season with salt and black 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 leek; toss to coat.
In a medium saucepan, heat 2-inches oil over medium high until a thermometer registers 350 F.
Working in batches, add leek rings 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 and serve.


source:https://www.ciaochowbambina.com/twice-cooked-potato-and-leek-casserole/

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