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Duo Tater Bake Recipe

Duo Tater Bake Recipe photo by Taste of Home

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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

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Duo Tater Bake Recipe

Prep: 40 min. Bake: 20 min.

Yield: 20 Servings

40 20 60

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 Parmesan cheese

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 11-in. x 7-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).

Nutritional Facts 3/4 cup equals 236 calories, 12 g fat (8 g saturated fat), 38 mg cholesterol, 246 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Duo Tater Bake in Taste of Home August/September 2007, p27

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Reviews for Duo Tater Bake

Duo Tater Bake

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Reviewed on Dec. 20, 2011 by bfify80

Made it at Christmas one time and it has been on the menu ever since!

Reviewed on Dec. 20, 2011 by bfify80

Made it at Christmas one time and it has always been on the menu every year!!

Reviewed on Nov. 10, 2011 by MaryPittmn@aol.com

Great for Thanksgiving. I've given away this recipe to many people! ***** (It cuts in half nicely, too.)

Reviewed on Oct. 18, 2011 by MaryPittmn@aol.com

Have made it, will make it again, have passed along the recipe, and it's in my "keepers" collection!!! LOVE IT!!!

Reviewed on May. 16, 2011 by eversbeaver

I made this in one large pan the day before and reheated. Very good my family really enjoyed it.

Reviewed on Apr. 24, 2011 by vewebber58

We're a mashed potatoe loving family, of both white and sweet potatoes, and we liked this dish pretty well, but we agreed that we'd prefer not to have the sweet potatoes mixed in with the other potatoes. The addition of the chive and onion cream cheese to the russets was very tasty.....I made it with reduced fat cream cheese.....and the cheddar and MonterreyJjack cheese was a good addition to the top, along with green onions and parmesan. The whipped sweet potatoes were delicious too, but we prefer them with just butter added to them. Two great tastes....but we like them best not layered together. Still, none of the dish went begging!

Reviewed on Dec. 21, 2010 by sjwiss

I made this recipe for Thanksgiving one year and have been making it ever since. My brother loves it and he "hates" sweet potatoes!

Reviewed on Nov. 18, 2010 by pbemm44

I love potatoes, so when I saw this recipe in the magazine i had to try it. It is so good. It became an instant family favorite that i make it all the timen.

Reviewed on Nov. 01, 2009 by HBcook

This is an excellent recipe. I halved it and did not do the layering otherwise followed the recipe - very easy to put togther.

Reviewed on Sep. 05, 2009 by chedan

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