Food & Drink

Duo tater bake

Duo tater bake

4 lbs. russet or Yukon gold potatoes, peeled and cubed

3 lbs. sweet potatoes, peeled and cubed

2 cartons (8 oz. each) spreadable chive and 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 tsp. salt

1/2 tsp. pepper

For the topping:

1 cup shredded Colby-Monterey Jack cheese

1/2 cup chopped green onions

1/4 cup shredded Parmesan cheese

Makes 2 casseroles, 10 servings each.

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 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 to 20 minutes, or until tender. Drain; mash with half of the cream cheese and sour cream and all of the Colby-Jack cheese.

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

Grease two 11-by-7-by-2-inch baking dishes. Starting with russet potato mixture on bottom, spread five alternating layers of russet potato and sweet potato mixtures in each dish, ending with russet potatoes.

Bake, uncovered, at 350 degrees for 15 minutes, or until heated through.

Combine topping ingredients; divide and sprinkle over casseroles.

Bake 2 to 3 minutes longer, or until cheese is melted.

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