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Duo Tater Bake

Total Time

Prep: 40 min. Bake: 20 min.

Makes

2 casseroles (10 servings each)

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
Duo Tater Bake Recipe photo by Taste of Home

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 sour cream
  • 1/4 cup shredded Colby-Monterey Jack cheese
  • 1/3 cup 2% milk
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • TOPPING:
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup shredded Parmesan cheese

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 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 2 greased 11x7-in. baking dishes. Layer with 4 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.

Nutrition Facts

3/4 cup: 236 calories, 12g fat (8g saturated fat), 38mg cholesterol, 246mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • Beema
    Feb 28, 2021

    Due to the pandemic, my family did not get together for the holidays this year. To make up for that, I made this recipe as is, but divided it into 4casseroles, and gave one dish to both of my daughters, one to my grand daughter, saving one for the two of us. Everyone raved about it. As a Volunteer Field Editor, I appreciate recipes that are not only easy to make, but delicious to boot.

  • pattiejean
    Jan 13, 2021

    This is absolutely delicious! It takes a bit of time and effort, but is well worth it, especially for the amount that the recipe makes. I baked one pan and froze the second one for future use. My family loved it-this is a keeper!

  • Katy's mom
    Dec 29, 2020

    While this does sound good, I am wondering why so many TOH recipes are big enough to feed an army. Some recipes are easily halved or quartered, but others aren't. That usually means you'll just have to wing it and hope your "approximation" turns out okay. More family-size recipes (4 to 6 servings) would be appreciated (if anyone in the TOH test kitchen is paying attention).

  • Butcher2boy
    Dec 8, 2020

    I split this recipe in half, didn't have the green onion and chive cream cheese "but made my own". My husband curled up his nose when he found out there were sweet potatoes and then LOVED this. Nice side dish, will make it again.

  • annrms
    Nov 26, 2020

    Reduced ingredients to serve 4. Cooked the potatoes in the microwave. Used sharp cheddar because that is what I had. I used 2 T. each spreadable chive cream cheese and sour cream. Added enough milk to the russet mash and sweet potato mash to make it easily spreadable. Since it was a small casserole, I microwaved it to heat. It was very delicious, and I would make this again.

  • MyMarchKids0407
    Feb 6, 2018

    This is an awesome dish. A little bit of prep work, but well worth it.

  • rsbecca
    Jan 3, 2018

    Made this for Thanksgiving. Love this

  • NOISEYCAT
    Jan 22, 2013

    No comment left

  • francisca
    Dec 21, 2011

    No comment left

  • bfify80
    Dec 20, 2011

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