Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Twice-Cooked Potato-and-Leek Casserole 3.8 (49) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 17, 2017 Rate PRINT Share Close Photo: Chris Court Prep Time: 45 mins Total Time: 1 hr 20 mins Servings: 8 Cook Mode (Keep screen awake) 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. Originally appeared: Martha Stewart Living, November 2014 Rate It PRINT