Duo Tater Bake

Directions

1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with half the cream cheese and sour cream and the 1/4 cup shredded 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 1-1/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer each with 2 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
5. Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.