Duo Tater Bake

Name: Duo Tater Bake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 casseroles (10 servings each).
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes, Comfort Food Vegetarian Recipes
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 whole 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

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

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 whole 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

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 11x7-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.

Nutrition Facts

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

Originally published as Duo Tater Bake in Taste of Home August/September 2007

Reviews

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Average Rating:

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
bfify80

Dec 20, 2011

Made it at Christmas one time and it has been on the menu ever since!
bfify80

Dec 20, 2011

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

Nov 10, 2011

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

Oct 18, 2011

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

May 16, 2011

I made this in one large pan the day before and reheated. Very good my family really enjoyed it.
vewebber58

Apr 24, 2011

We're a mashed potatoe loving family, of both white and sweet potatoes, and we liked this dish pretty well, but we agreed that we'd prefer not to have the sweet potatoes mixed in with the other potatoes. The addition of the chive and onion cream cheese to the russets was very tasty.....I made it with reduced fat cream cheese.....and the cheddar and MonterreyJjack cheese was a good addition to the top, along with green onions and parmesan. The whipped sweet potatoes were delicious too, but we prefer them with just butter added to them. Two great tastes....but we like them best not layered together. Still, none of the dish went begging!
sjwiss

Dec 21, 2010

I made this recipe for Thanksgiving one year and have been making it ever since. My brother loves it and he "hates" sweet potatoes!
pbemm44

Nov 18, 2010

I love potatoes, so when I saw this recipe in the magazine i had to try it. It is so good. It became an instant family favorite that i make it all the timen.