Today: Martha Stewart Twice-Cooked Potato and Leek Casserole Recipe

Today Show: Thanksgiving Feast

Giada De Laurentiis and Martha Stewart were in Today’s Kitchen with Thanksgiving side dishes for Willie Geist and Natalie Morales. Martha whipped up her Twice-Cooked Potato and Leek Casserole Recipe, while Giada made Tricolore Salad. You can also try Cranberry Mostarda and Turkey Gravy for your next holiday feast menu.

Today Show: Martha Stewart Twice-Cooked Potato and Leek Casserole Recipe Ingredients

This dish combines mashed sweet potatoes and buttered mashed potatoes (sneak in some cream cheese; it’s a Martha secret). It gets baked and topped with fried leeks.

• 2 lb peeled Sweet Potatoes (in 1/2” pieces)
• 2 lb peeled Russet Potatoes (in 1/2” pieces)
• 3/4 cup warm Heavy Cream
• 2 tbsp Flour
• 1 washed, dried Leek (in 1/4” rounds)
• 3/4 cup warm Whole Milk
• 1 1/2 sticks melted Unsalted Butter
• pinch of Cayenne Pepper
• Safflower Oil
• Salt & Pepper

Martha Stewart: Today Show Twice-Cooked Potato and Leek Casserole Recipe Directions

1. Preheat oven at 425 F. In separate pans, cover sweet potatoes and russets by 1” of water.
2. Bring pans to a boil and season with salt. Boil about eight minutes, or until tender. Drain and return to pans.
3. Combine milk with butter and cream in a bowl. Divide this between your potato pans.
4. Mash all potatoes until smooth; salt and pepper.
5. Spread mashed sweet potatoes in the bottom of a 2-quart baking dish. Top with an even layer of mashed russet potatoes.
6. Bake about 25 minutes, or until golden.
7. While cooking, combine flour with cayenne. Toss leeks in this until coated.
8. Heat 2” of safflower oil in a saucepan on medium high to 350 F.
9. Cook leeks in batches to get them crispy and light golden, about one minute per batch.
10. Use a slotted spoon to move leeks to a paper towel-lined plate to drain; salt.
11. Serve potato casserole garnished with fried leeks.