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Duo Tater Bake

 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).
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.