Twice Cooked Potato and Leek Casserole

Ingredients

• 2 pounds sweet potatoes (about 5 small), peeled and cut into ½-inch pieces
• 2 pounds russet potatoes (about 7 small), peeled and cut into ½-inch pieces
• Coarse salt and freshly ground pepper
• ¾ cup whole milk, warmed
• ¾ cup heavy cream, warmed
• 1 ½ sticks unsalted butter, melted
• 2 tablespoons all-purpose flour
• Pinch of cayenne pepper
• 1 leek, white and light-green parts only, cut into ¼-inch rounds, washed well, and dried (about 2 cups)
• Safflower oil, for frying

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