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    Duo Tater Bake


    Source of Recipe


    Taste of Home

    Recipe Link: http://www.tasteofhome.com/Recipes/Duo-Tater-Bake

    List of 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
    1 cup (8 ounces) 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 (4 ounces) shredded Colby-Monterey Jack cheese
    1/2 cup chopped green onions
    1/4 cup shredded

    Recipe



    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. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese.

    Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well.

    Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. x 2-in. 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 longer or until cheese is melted. Yield: 2 casseroles (10 servings each).


 

 

 


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