Duo Tater Bake Recipe
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Category: |
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Ingredients: |
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 sour cream 1/4 cup shredded Colby-Monterey Jack cheese 1/3 cup whole 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
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Directions: |
Directions: Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 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 10-15 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. Stir in the milk, Parmesan cheese, salt and pepper. Spread 2-2/3 cups russet potato mixture into each of two greased 11x7-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.
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Number Of
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Number Of
Servings:Makes 2 casseroles (10 servings each) |
Preparation
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Preparation
Time:Prep: 40 min. Bake: 20 min. |
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