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Duo Tater Bake

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
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    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
  • 1 cup sour cream
  • 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 half the cream cheese and sour cream and the 1/4 cup shredded 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 2 greased 11x7-in. baking dishes. Layer with 4 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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