Twice-Cooked Potato-and-Leek Casserole
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 tablespoons all-purpose flour
- coarse salt and freshly ground pepper
- pinch of cayenne pepper
- 2 pounds sweet potatoes (about 5 small), peeled and cut in
- 2 pounds russet potatoes (about 7 small), peeled and cut i
- 3/4 cup whole milk warmed
- 3/4 cup heavy cream warmed
- 1 1/2 sticks unsalted butter melted
- 1 leek, white and light-green parts only, cut into 1
- safflower oil for frying
- Carbohydrate 1.89689250101826 g
- Cholesterol 39.8650000194748 mg
- Fat 13.4051175052678 g
- Fiber 0.0527343759539373 g
- Protein 0.609989062874248 g
- Saturated Fat 8.43042665952534 g
- Serving Size 1 1 serving (254g)
- Sodium 50.8098125160391 mg
- Sugar 1.84415812506432 g
- Trans Fat 0.871533687773905 g
- Calories 128 calories
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.
