MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Duo Tater Bake
Categories: Potstoes, Cheese, Dairy, Vegetables
Yield: 20 servings

4 lb Russet or Yukon Gold
- potatoes; peeled, diced
3 lb Sweet potatoes; peeled,
- diced
16 oz (2 tubs) spreadable chive &
- onion cream cheese; divide
1 c Sour cream; divided
1/4 c Shredded Colby-Monterey Jack
- cheese
1/3 c Milk
1/4 c Shredded Parmesan cheese
1/2 ts (ea) salt & pepper

MMMMM--------------------------TOPPING-------------------------------
1 c Shredded Colby-Monterey Jack
- cheese
1/2 c Chopped green onions
1/4 c Shredded Parmesan cheese

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 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 11" X 7" baking dishes. Layer each with 2 cups
sweet potato mixture. Repeat layers. Spread with
remaining russet potato mixture.

Bake, uncovered @ 350ºF/175ºC until heated through,
about 15 minutes. Combine topping ingredients; sprinkle
over casseroles. Bake until cheese is melted, 2-3
minutes longer.

Joan McCulloch, Abbotsford, British Columbia

Makes: 2 casseroles (10 servings each)

RECIPE FROM: https://www.tasteofhome.com

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