This Double Layered Mashed Potato Casserole is made by layering mashed sweet potatoes with mashed russet potatoes and baking them in the oven. To add some crunch, a leek is sliced thinly into rings and fried in oil.
Though I am not big on frying food, I made an exception for this recipe as crispy leeks took this simple potato casserole to a whole new level. Still, if you want, you can easily swap leeks with a cup of your favorite cheese.
Hi friends! Have you decided on this year’s Thanksgiving menu yet? I do not know you, but I am nowhere near being ready. Every year, I make an effort to try a new recipe by updating an old one. This year, it is about potatoes. For years, I made my mom’s mashed potato recipe for Thanksgiving. You know, the classic mashed potato recipe: boil potatoes and mash them with cream, milk and butter and sprinkle it with fresh herbs. However this year, I am taking my mashed potato game to a whole new level with this Double Layered Mashed Potato Casserole with Crispy Leeks.
To me, this potato casserole is the best of both worlds, because you use both sweet potatoes and russet potatoes. To make it, you first boil them in two separate saucepans and then mash with milk, heavy cream, and butter. Then you spread the mashed sweet potatoes at the bottom and top it off with the mashed russet potatoes. After it is baked for 25 minutes, you have your double-layered mashed potato casserole ready.
The Topping – YUP, It is Fried!
To be honest, I am not a big fan of frying food, and if I wanted fried food, I would usually order it in a restaurant. However, for this recipe I made an exception, because it is Thanksgiving and I knew that a crunchy topping would be a game changer. Though I had no idea that fried leeks would be so delicious. I mean I knew fried food tasted good, but fried leeks were amazing! With that being said, if you do not want to deal with frying, feel free to sprinkle it with a cup shredded cheese before putting it in the oven.
If you want, you can make the mashed potatoes a day in advance, keep them separately in an airtight container in the fridge, and layer them when you are ready to bake, preferably right before serving.
Martha Stewart’s Vegetables Cookbook:
The recipe for this Double Layered Mashed Potato Casserole with Crispy Leeks comes from Martha Stewart’s newest cookbook Vegetables. I received a copy of this book from Blogging for Books to write a review.
When I first saw that Martha Stewart came out with a book called Vegetables, I thought that it was a vegetarian (or even vegan) cookbook. However, even though it is about vegetables, this book is not a vegetarian cookbook. It is rather about using vegetables in a creative ways to highlight their flavors. Though I have to mention, most of the recipes are vegetarian.
The chapters are divided into categories based on the botanical origin of each vegetable. At the beginning of every chapter, each category is explained in detail with tips on how to pick, store, and prep the vegetables for cooking. Following that is a group of 10-12 creative recipes made with using the vegetables belong to the family of botanical origin.
In addition to your ordinary vegetables like onions, potatoes, carrots, and asparagus, the book also introduces slightly exotic vegetables like kohlrabi, fiddlehead ferns and rutabaga, most of which you can find in farmer’s markets or even in your local supermarket. Recipes following each vegetable group are carefully crafted to highlight the flavor using complimentary ingredients and different techniques.
Overall, I thought that Martha Stewart’s Vegetables is a great cookbook for home cooks, who are looking for classic and trendy ways to use vegetables in their daily cooking.
Double Layered Mashed Potato Casserole with Crispy Leeks
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 1 9 X 11 Casserole Dish
- Category: Side Dish
- Cuisine: American
- 2 pounds (3-4 medium) sweet potatoes, peeled and cut into small cubes
- 2 pounds (4-5 medium) russet potatoes, peeled and cut into small cubes
- Coarse salt and freshly ground pepper
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 stick butter, melted
- 2 tablespoons all purpose flour
- 1/8 teaspoons cayenne pepper
- 1 leek (white and pale green parts only), rinsed well and cut into ¼-inch rings
- vegetable oil for frying
- Place sweet potatoes and russet potatoes in two separate saucepans. Cover each pan with 1-inch of water. Salt them generously. Bring them to a boil and let them cook until they are fork tender. Drain. Return potatoes to respective pans.
- Pre-heat the oven to 425 °F.
- Whisk together the milk, heavy cream, and butter in a mixing bowl. Divide the mixture in between the saucepans. Using a potato masher or an hand blender, mash potatoes until smooth. Season with salt and pepper.
- Spread mashed sweet potatoes in an oval shaped (or 9X11 rectangular) casserole dish. Using the back of a spoon or a spatula smooth it out. Top with the mashed russet potatoes and spread it evenly to edges.
- Bake until golden, 20-25 minutes.
- Place a layer of paper towel on a large plate and set aside.
- In the mean time, mix together the flour with cayenne pepper. Add leek and toss to coat. Heat 2-inches of oil in a medium saucepan over medium-high heat until a candy thermometer registers 350 degrees (or until it is sizzling hot). Working in batches, add leeks into the oil and fry, turning, until crisp and golden around the edges. Transfer the crispy leeks on the plate lined with paper towel.
- Season the crispy leeks with salt and pepper and sprinkle them over the potatoes casserole.
- Serve immediately.
- Serving Size: Serves 6 People as a side dish