I made this creamy and comforting potato dish for Thanksgiving and it was a winner with my family. They said to be sure to include it at every holiday dinner. It's a keeper! —Joan McCulloch, Abbotsford, British Columbia
Duo Tater Bake
Duo Tater Bake
Prep Time
40 min
Cook Time
20 min
Yield
2 casseroles (10 servings each)
Ingredients
- 4 pounds russet or Yukon Gold potatoes, peeled and cubed
- 3 pounds sweet potatoes, peeled and cubed
- 2 cartons (8 ounces each) spreadable chive and onion cream cheese, divided
- 1 cup sour cream, divided
- 1/4 cup shredded Colby-Monterey Jack cheese
- 1/3 cup 2% 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 chopped green onions
- 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 until tender, 10-15 minutes.
- Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with 1 carton cream cheese, 1/2 cup sour cream and 1/4 cup Colby-Monterey Jack cheese.
- Drain russet potatoes; mash with the remaining carton cream cheese and 1/2 cup sour cream. Stir in the milk, Parmesan cheese, salt and pepper.
- Spread 1-1/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer each with 2 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
- Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.
Nutrition Facts
3/4 cup: 236 calories, 12g fat (8g saturated fat), 38mg cholesterol, 246mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 5g protein.
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