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
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 casseroles (10 servings each).
Number Of Ingredients 13
Steps:
- 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. , 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. , 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 2 greased 11x7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture., 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 : Calories 236 calories, Fat 12g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 246mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
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