Russet and Sweet Potato Bake with Crispy Fried Leeks
This casserole is topped with quick and delicious fried leeks, however if you're strapped for time or just don't feel like making the leeks, go ahead and top with canned fried onions.
Servings: 8
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
- 4 cloves garlic, peeled
- Salt and freshly ground pepper
- ¾ cup whole milk, warmed
- ¾ cup heavy cream, warmed
- 1 ½ sticks butter, melted
- 1 teaspoon Sriracha or other hot sauce, more or less to taste
- 2 Tablespoons all-purpose flour
- ¼ teaspoon cayenne pepper
- 2 leeks, white and light-green parts only, washed well, sliced into 1/4-inch slices (about 2 cups)
- Oil, for frying
Instructions
- Preheat oven to 425F degrees. Cover sweet potatoes and russet potatoes each with 1 inch of salted water in 2 separate medium saucepans. Add garlic cloves to the russet potatoes. Bring to a boil and boil until fork-tender, about 10 minutes. Drain and return potatoes to respective pans.
- In a quart measuring glass, combine milk, cream and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season liberally with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper in each pot).
- Add the Sriracha or hot sauce to the sweet potato mixture only.
- Spread the 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 pepper. Add leeks; toss to coat. In a medium saucepan, heat 2 inches of 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 and serve.