This delectable Twice-Cooked Potato and Leek Casserole is the perfect combination of sweet and russet potato filling and a crispy leek topping.

Scale

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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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.