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Ingredients
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 6 oz. pancetta, cut in 1/4 inch dice
- 2 large leeks (1 lb, total) trimmed, halved lengthwise, rinsed well, and sliced crosswise 1/4 inch thick
- 1/4 cup minced garlic
- 2 cups heavy cream
- 3 Tbs. fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 medium sweet potatoe (1 lb. total), peeled
- 3 medium russet potatoes (1 1/4 lb. total), peeled
Details
Servings 6
Preparation
Step 1
In a medium saucepan, heat the butter and oil over medium heat. Add the pancetta and cook, stirring occasionally until golden about 9 minutes. Transfer with a slotted spoon to paper towels. Put the leeks and garlic in the pan, cover, turn the heat to low, and cook, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. add the cream, bring to a boil, reduce the heat, and simmer uncovered for 5 minutes. Stir in the pancetta, thyme, 1 tsp. salt, and pepper to taste; set aside.
Heat the oven to 350 degrees. Butter a 2-qt. caserole dish. Slice the sweet potatoes and russet potatoes 1/8 to 1/4 inch thick. Arrange one overlapping layer of russets on the bottom of the casserole. Season lightly with salt and pepper; spoon 2 Tbs. of the leek cream evenly over the potatoes. Add a layer of sweet potatoes, season lightly, and spoon on another 2 Tbs. of the leek cream evenly over the potatoes. Repeat with the remaining potatoes until all are used. Press firmly on the potatoes; drizzle the remaining leek cream over them. Bake until the top is golden and the potatoes in the center feel tender when pierced with a fork, 50 to 60 minutes. Let rest in a warm place for 15 minutes before serving.
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