Duo Tater Bake Recipe
Duo Tater Bake Recipe photo by Taste of Home

Duo Tater Bake Recipe

Publisher Photo
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:20 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES: 20 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper.
  4. 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.
  5. 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).
Originally published as Duo Tater Bake in Taste of Home August/September 2007, p27

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.

Reviews for Duo Tater Bake

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 20, 2011

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

MY REVIEW
Reviewed Dec. 20, 2011

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

MY REVIEW
Reviewed Nov. 10, 2011

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

MY REVIEW
Reviewed Oct. 18, 2011

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

MY REVIEW
Reviewed May. 16, 2011

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

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