1 lb Baking Potato
1 lb Sweet Potato
1 tb Finely chopped onion
4 oz Whipped cream cheese-divided
1/2 c Sour cream-divided
1/4 c Grated Parmesan Cheese
1/4 c Shredded cheddar cheese
MMMMM--------------------------TOPPING-------------------------------
1/3 c Parmesan Cheese
1/4 c Cheddar cheese
Finely dice onion and mix with the cream cheese. Set aside so flavor
of onion can blend with the cream cheese.
Peel and dice potatoes and place each type in a separate saucepan -
simmer until soft. Test for doneness with sharp knife. Drain well,
place each type of potato back in its own hot pan to let the potatoes
dry out a bit more. Heat under pan is not on, just the general heat
retained in the saucepan.
Add half each of the cream cheese and the sour cream to each pan.
Mash with potato masher or mixer until smooth making sure not to mix
one color potato into the other color.
Stir the 1/4 cup parmesan cheese into the white potatoes. Stir the
1/4 cup cheddar cheese into the sweet potatoes. Mix well.
Using a 1 1/2 quart casserole dish, Alternately layer half of the
sweet potato and then half of the white potato. Ending with the white
potato.
If baking right away, sprinkle topping cheeses on top of potatoes and
place in preheated 350 degree oven for 20 minutes or until heated
through and cheese has melted.
If made ahead and refrigerated - add cheese toppings just before you
place the casserole in the preheated 350 oven. Bake for 30 minutes or
until heated through and topping cheese has melted.
NOTE: The orange and white layers show off really well if baked in a
clear glass baking pan.
Source unknown.
Will make again, a nice change as a starch side dish.
