TWICE-COOKED POTATO-AND-LEEK CASSEROLE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h20m
Number Of Ingredients 10
Steps:
- 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.
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Mansoor Mehdi
[email protected]This casserole is the perfect comfort food. It's hearty, filling, and flavorful.
Alfonso Taylor
[email protected]This casserole is a must-try! It's easy to make and absolutely delicious.
Farooq
[email protected]This casserole is amazing! I will definitely be making it again.
Shafiq ahmed
[email protected]This casserole is not worth the effort. I would not recommend it.
Shoawn Hassan
[email protected]The casserole was too difficult to make. I would not recommend this recipe to beginner cooks.
Solle Ali
[email protected]The casserole was too runny. I would recommend cooking it for longer, or draining off some of the liquid.
Alont Saon
[email protected]The casserole was too dry. I would recommend adding more liquid, such as milk or cream.
Roberto Sencion
[email protected]The casserole was a bit bland. I would recommend adding more herbs and spices to give it more flavor.
Atif Thind3838
[email protected]This casserole was a bit too salty for my taste. I would recommend using less salt, or omitting it altogether.
Warrington Etienne
[email protected]I'm not a fan of leeks, so I omitted them from the recipe. The casserole was still delicious, but I think it would have been even better with the leeks.
Dan Sure
[email protected]I used a different type of cheese, and it still turned out great! This casserole is really versatile, so you can customize it to your own taste.
Tej Ramsewak
[email protected]I added some chopped bacon to the casserole, and it was amazing! The bacon added a nice smoky flavor.
Abdullah Raheem
[email protected]I'm a vegetarian, so I substituted vegetable broth for the chicken broth. It turned out just as delicious!
Shade Murder
[email protected]This casserole is the perfect comfort food. It's hearty and filling, and the flavors are just amazing.
Gary Clement
[email protected]I made this casserole for a potluck, and it was a huge hit! Everyone loved it, and I got so many compliments.
Salimul Hoque
[email protected]I followed the recipe exactly, and it came out perfect! The only thing I would change is to add a little more salt and pepper to taste.
Lela M Powell
[email protected]This casserole was so easy to make, and it turned out so well! I'm definitely going to be making it again soon.
Sandra Joy
[email protected]I'm not usually a fan of potato casseroles, but this one is a game-changer! The leeks add a wonderful depth of flavor, and the twice-cooking process gives the potatoes a delicious crispy texture.
Ray Zeno
[email protected]This twice-cooked potato and leek casserole was an absolute delight! The flavors were perfectly balanced, and the texture was creamy and comforting. I especially loved the crispy cheese topping.