Total Time
1hr
Prep 40 mins
Cook 20 mins

From Joan McCulloch of British Columbia, this was in this month TOH. It looks interesting, and thought I would store it here for later use. If you make this, let me know how it comes out.

Ingredients Nutrition

Directions

  1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Meanwhile, place sweet potatoes in a large saucepan; cover with water, bring to a boil, and reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain, mash with half the cream cheese and sour cream and all of the colby cheese.
  3. Drain the russet potatoes; mash with the remaining sour cream and cream cheese. Add the milk, Parmesan cheese, salt and pepper; mix well.
  4. Spread 2 2/3 cups russet potato mixture into each of 2 greased 11x7 inch baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
  5. Bake,uncovered,at 350 for 15 minutes or until heated through. Combine topping ingredients;sprinkle over casseroles. Bake 2-3 minutes or until cheese is melted.

Reviews

(2)
Most Helpful

This is a great recipe!! I also found it in my TOHM. Was going to add it to my page and discovered it here. Thanks for sharing this recipe. It's even good reheated the next day. I left in the same pan covered with foil put in oven approx 30 minutes at 350 degrees. This would be great for thanksgiving dinner. Yumm-o!

barefootmommawv October 31, 2007

I have been making this for a couple of years now. I found it in a Kraft magazine. It is absolutely great. My family loves it and prefers this over many potato dishes. Great flavor.

Beansy July 25, 2007

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