Ingredients
-
4
-
3
-
2
-
1
-
1/4
-
1/3
-
1/4
-
1/2
-
1/2
-
-
1
-
1/2
-
1/4
-
-
Directions
Duo Tater Bake, From Joan McCulloch of British Columbia, this was in this month TOH It looks interesting, and thought I would store it here for later use If you make this, let me know how it comes out , This is a great recipe!! I also found it in my TOHM Was going to add it to my page and discovered it here Thanks for sharing this recipe It’s even good reheated the next day I left in the same pan covered with foil put in oven approx 30 minutes at 350 degrees This would be great for thanksgiving dinner Yumm-o!, I have been making this for a couple of years now I found it in a Kraft magazine It is absolutely great My family loves it and prefers this over many potato dishes Great flavor
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Steps
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1
Done
|
Place Russet Potatoes in a Dutch Oven and Cover With Water. Bring to a Boil. Reduce Heat; Cover and Cook For 15-20 Minutes or Until Tender. |
|
2
Done
|
Meanwhile, Place Sweet Potatoes in a Large Saucepan; Cover With Water, Bring to a Boil, and Reduce Heat. Cover and Cook For 15 to 20 Minutes or Until Tender. Drain, Mash With Half the Cream Cheese and Sour Cream and All of the Colby Cheese. |
|
3
Done
|
Drain the Russet Potatoes; Mash With the Remaining Sour Cream and Cream Cheese. Add the Milk, Parmesan Cheese, Salt and Pepper; Mix Well. |
|
4
Done
|
Spread 2 2/3 Cups Russet Potato Mixture Into Each of 2 Greased 11x7 Inch Baking Dishes. Layer With 4 Cups Sweet Potato Mixture. Repeat Layers. Spread With Remaining Russet Potato Mixture. |
|
5
Done
|
Bake,Uncovered,at 350 For 15 Minutes or Until Heated Through. Combine Topping Ingredients;sprinkle Over Casseroles. Bake 2-3 Minutes or Until Cheese Is Melted. |
