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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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(21-23) of 23 reviews

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Reviewed on Oct. 19, 2008 by SFraser

I've taken this twice to a pot luck, once in a pan as shown and once in a crock. Both times it was a hit. Please note the recipe did not tell you to add salt to the boiling water, do so with onions & garlic for a better flavor.

Reviewed on Oct. 19, 2008 by SFraser

Reviewed on Sep. 02, 2008 by stephanie m

this is fantastic! my family doesn't even realize they're eating sweet potatoes.

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