Leek and Sweet Potato Gratin
Mar
The rich savory flavor of this side dish will compliment your favorite roast!
In a medium sized sauté pan, heat the olive oil.
Add the pastrami and sauté, stirring occasionally, until crisp, about 9 Minutes.
Remove Pastrami with a slotted spoon and drain on paper towels.
Add garlic and leeks to sauté pan.
Cover and sweat for 5 minutes, stirring occasionally. Don't allow them to brown.
Add the soy or rice milk, mayonnaise, and 1/2 tsp salt.
Bring to a broil and let it simmer for 5 minutes.
Add the thyme, pepper, and pastrami.
Allow it to cool for 5 minutes and beat in the eggs.
Preheat the oven to 350 degrees F.
Lightly grease a 9"x13", 3-quart casserole dish.
Arrange one overlapping layer of Idaho potatoes in the pan.
Season the potatoes with kosher 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 the potatoes with kosher salt and pepper.
Spread 1/3 of leek filling evenly over the potatoes.
Arrange the last layer of overlapping potatoes over the leek filling.
Season the potatoes once again with a pinch of kosher salt and pepper.
Using a large spatula, press down on the potatoes to compact the layers
Spread the remaining leek filling over the top.
Bake for 60 Minutes hour or until golden and crispy on top.
Allow it to rest for 15 Minutes minutes before serving.
*****May be made 2 days in advance and reheated before serving.
If using this recipe on Pesach and prefer not to use pastrami you can omit it.