Get ready to transform your dinner table with a mouthwatering potato dish that combines the creamy richness of russet and sweet potatoes with an irresistible crispy leek topping! This isn't just another side dish – it's a culinary experience that will have your family and friends begging for seconds. Imagine tender, perfectly seasoned potato cubes bathed in luxurious cream and melted cheese, crowned with golden, crunchy fried leeks that add an unexpected and delightful texture to every single bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 3 large russet potatoes, peeled and diced
- 3 large sweet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 2 leeks, sliced and fried
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the potatoes by peeling both russet and sweet potatoes. Dice them into uniform 1/2-inch cubes to ensure even cooking. Place the diced potatoes in a large mixing bowl.
- Season the potato cubes generously with salt and freshly ground black pepper. Toss the potatoes to distribute the seasoning evenly.
- For the leeks, thoroughly clean by slicing the white and light green parts. Pat dry with paper towels to ensure they crisp up when frying.
- Heat vegetable oil in a large skillet to 350°F. Carefully fry the leek slices in small batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Transfer the seasoned potato cubes to the prepared baking dish, spreading them in an even layer.
- In a separate bowl, whisk together the heavy cream, adding a pinch of salt and white pepper for additional flavor.
- Pour the cream mixture evenly over the potatoes, ensuring all pieces are lightly coated.
- Sprinkle the shredded cheese over the top of the potatoes, covering the surface completely.
- Cover the baking dish with aluminum foil and bake for 30 minutes to allow potatoes to become tender.
- Remove the foil and continue baking for an additional 10 minutes to allow the cheese to become golden and crispy.
- Remove from the oven and let rest for 5-10 minutes to allow the dish to set and cool slightly.
- Before serving, generously top with the crispy fried leeks, creating a crunchy garnish that adds texture and flavor.
- Serve hot, directly from the baking dish, as a delicious side dish or potentially a vegetarian main course.
Tips
- Uniform Cutting: Dice your potatoes into consistent 1/2-inch cubes to ensure even cooking and a professional-looking dish.
- Oil Temperature Matters: When frying leeks, maintain a steady 350°F oil temperature for maximum crispiness without burning.
- Pat Ingredients Dry: Always pat leeks and potatoes dry to achieve better seasoning adherence and crispier textures.
- Cheese Selection: Choose a sharp cheddar for more flavor, or experiment with gruyère for a more sophisticated taste profile.
- Resting Time is Crucial: Allow the dish to rest 5-10 minutes after baking to let flavors meld and make serving easier.Pro Tip: For extra richness, consider adding a sprinkle of fresh thyme or rosemary before baking to elevate the flavor complexity!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
