MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Duo Tater Bake
Categories: Potatoes, Cheese, Dairy, Vegetables
Yield: 20 Servings
4 lb Russet or Yukon Gold
- potatoes; peeled, diced
3 lb Sweet potatoes; peeled,
- diced
16 oz Spreadable chive & onion
- cream cheese; divide
1 c Sour cream; divided
1/4 c Colby-Monterey Jack cheese;
- shredded
1/3 c Milk
1/4 c Parmesan cheese; shredded
1/2 ts Salt
1/2 ts Pepper
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1 c Colby-Monterey Jack cheese;
- shredded
1/2 c Green onions; chopped
1/4 c Parmesan cheese; shredded
Place russet potatoes in a Dutch oven and cover with water. Bring
to a boil. Reduce heat; cover and cook until tender, 10 to
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 to 15 minutes. Drain; mash with 1 carton cream cheese, 1/2 cup
sour cream, and 1/4 cup Colby-Monterey Jack cheese.
Drain russet potatoes; mash with the remaining carton cream cheese
and 1/2 cup sour cream. Stir in the milk, Parmesan cheese, salt,
and pepper.
Spread 1-1/3 cups russet potato mixture into each of 2 greased
11x7" baking dishes. Layer each with 2 cups sweet potato mixture.
Repeat layers. Spread with remaining russet potato mixture.
Bake, uncovered @ 350°F/175°C until heated through, about
15 minutes. Combine topping ingredients; sprinkle over casseroles.
Bake until cheese is melted, 2 to 3 minutes longer.
Recipe by Joan McCulloch, Abbotsford, British Columbia
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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