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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

20 ServingsPrep: 40 min. Bake: 20 min.

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

2 of 2

Duo Tater Bake (continued)

Directions (continued)

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).

Nutrition 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.