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Home >> Recipes >> Passover >> Leek & Sweet Potato Gratin

Leek & Sweet Potato Gratin


Leek & Sweet Potato Gratin

6 ounces pastrami or leftover roast, sliced thick & cut into 1/4” dice
4 tablespoons mild olive oil
2 large leeks, halved lengthwise and soaked
4-5 cloves garlic crushed
1 cup chicken or vegetable stock (soup)

1 teaspoon kosher salt, divided
2 eggs
2 heaping tablespoons mayonnaise (purchased or homemade)
freshly ground black pepper
2 medium sweet potatoes
4 medium Idaho or russet potatoes

prepare the leek filling:

In a medium sized sauté pan, heat the olive oil.  Add the meat and sauté, stirring occasionally, until heated through, about 5-6 minutes.  While the meat is cooking, drain the leeks and slice them into 1/4” pieces.  Set aside.  Remove pastrami with a slotted spoon and set aside.  
Add the garlic and leeks to the saucepan.  Cover and sweat for 5 minutes over a low flame, stirring occasionally.  Don’t allow them to brown.  Add the broth, and 1/2 teaspoon salt.  Bring to a boil and simmer 5 minutes.  Add the, pepper and meat.  Allow to cool 5 minutes and beat in the eggs and mayonnaise.
prepare the gratin:
Preheat oven to 350 degrees.  Peel and slice the potatoes and sweet potatoes, 1/4” thick.  Lightly grease a 9”x13” or 2 quart casserole dish.  Arrange one overlapping layer of Idaho potatoes in the pan. Season the potatoes with a pinch of salt and pepper.  Spread 1/3 of leek filling evenly over the potatoes.  Arrange a layer of overlapping sweet potatoes over the leek filling.  Season with a pinch of salt and pepper. Spread 1/3 of leek filling over the sweet potatoes.  Arrange the last layer of potatoes over the leek filling.  Season the potatoes once again with a pinch of salt and pepper.  Using your hands, or a large spatula, press down on the potatoes to compact the layers.  Spread the remaining leek filling over the top. 
Bake 1 hour or until golden and crispy on top.  Allow to rest 15 minutes before serving.  May be made 2 days in advance and reheated before serving.

 

 


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