Duo Tater Bake
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
2 casseroles
- Serves:
- 20
ingredients
- 4 lbs russet potatoes or 4 lbs yukon gold potatoes, peeled and cubed
- 3 lbs sweet potatoes, peeled and cubed
- 2 (8 ounce) cartons spreadable chive & onion cream cheese
- 1 cup sour cream
- 1⁄4 cup shredded colby-monterey jack cheese
- 1⁄3 cup milk
- 1⁄4 cup shredded parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
-
TOPPING
- 1 cup shredded colby-monterey jack cheese
- 1⁄2 cup green onion
- 1⁄4 cup shredded parmesan cheese
directions
- 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.
- 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.
- Drain the russet potatoes; mash with the remaining sour cream and cream cheese. Add the milk, Parmesan cheese, salt and pepper; mix well.
- 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.
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
FloridaGrl
Keystone Heights, 0