Sweet Potato Casserole with French Touch

Steps

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1. 1
   Mince the leeks, soak in lukewarm water, and drain. Sweat them in butter with salt and pepper, cover, and cook for 5 minutes on medium heat.
   ▶ ≈0:00
2. 2
   Meanwhile, grind the walnuts into meal (you can also use hazelnuts, almonds, cashews, or other nuts).
   ▶ ≈0:24
3. 3
   When the leeks are done, add stock and continue cooking until the liquid is reduced by half. Then add heavy cream and reduce by half again.
   ▶ ≈0:36
4. 4
   Scrub the sweet potatoes under running water, remove the tips, peel, and slice into 4mm-thick pieces. Use a mandoline if comfortable, otherwise use a chef's knife.
   ▶ ≈0:49
5. 5
   Start assembling in a terrine mold lined with parchment paper. Begin with a layer of overlapping sweet potato slices, season lightly with salt and pepper.
   ▶ ≈1:09
6. 6
   Add a layer of the leek mixture, walnut meal, and Parmesan to the sweet potato layer.
   ▶ ≈1:32
7. 7
   Repeat the layering process until all ingredients are used.
   ▶ ≈1:39
8. 8
   Preheat the oven to 350°F (180°C). Cover the casserole with a lid or aluminum foil and bake for 1 hour.
   ▶ ≈1:45
9. 9
   After baking, apply pressure on top of the dish and let it rest at room temperature for at least 3 hours.
   ▶ ≈1:59
10. 10
    Place the sweet potato casserole in the refrigerator overnight.
    ▶ ≈2:05
11. 11
    Run a spatula around the edges of the mold, flip the casserole, and warm the bottom of the pan using a kitchen torch to help release it.
    ▶ ≈2:11
12. 12
    Remove the parchment paper and cut into 8 portions.
    ▶ ≈2:19
13. 13
    Serve hot.
    ▶ ≈2:25