Recipe Background
Double the casserole, double the potatoes, double the deliciousness! Double-Yum Casserole is just so yummy you have to make it twice! Layers of creamy, tangy, hearty mashed potatoes and mashed sweet potatoes come together to make spud-lovers everywhere happy! With a melty blanket of cheese on top, Double-Yum Casserole is possibly even more than doubly delicious... it might be triple! This is one — well, technically two — potato casseroles you can't turn down!
Double the casserole, double the potatoes, double the deliciousness! Double-Yum Casserole is just so yummy you have to make it twice! Layers of creamy, tangy, hearty mashed potatoes and mashed sweet potatoes come together to make spud-lovers everywhere happy! With a melty blanket of cheese on top, Double-Yum Casserole is possibly even more than doubly delicious... it might be triple! This is one — well, technically two — potato casseroles you can't turn down!
Ingredients
For the casseroles:
- 4 pounds russet or Yukon Gold potatoes peeled and cubed
- water to taste
- 3 pounds sweet potatoes peeled and cubed
- 2 (8-ounce) cartons spreadable chive and onion cream cheese divided
- 1 cup sour cream divided
- 1/4 cup Colby Jack cheese shredded
- 1/3 cup 2% milk
- 1/4 cup parmesan cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the topping:
- 1 cup Colby Jack cheese shredded
- 1/4 cup parmesan cheese shredded
- 1/2 cup green onions chopped
Directions
- Preheat the oven to 350 degrees F.
- In a Dutch oven, add the russet potatoes and enough of the water to just cover them.
- Grease two 7x11-inch or 9x13-inch baking dishes.
- In a large saucepan, add the sweet potatoes and enough of the water to just cover them.
- Place the Dutch oven and the saucepan on the stovetop and bring them both to a boil.
- Reduce the heat to medium-low for both and cover them.
- Cook until the russet potatoes and the sweet potatoes are both tender, about 10-15 minutes.
- Drain the sweet potatoes.
- Add 1 carton of the cream cheese, 1/2 cup of the sour cream, and 1/4 cup of the Colby Jack cheese to the sweet potatoes and mash to combine.
- Drain the russet potatoes.
- Add the remaining cream cheese and the remaining sour cream to the russet potatoes and mash to combine.
- Add the milk, 1/4 cup of the parmesan cheese, the salt, and the black pepper to the russet potatoes and stir gently to combine.
- Add 1 1/3 cups of the russet potato mixture to each of the prepared baking dishes, spreading it out evenly in each dish.
- Layer 1/2 of the sweet potato mixture into each prepared baking dish, spreading it out evenly.
- Repeat the layers using 1 1/3 cups of the remaining russet potato mixture and the remaining sweet potato mixture.
- Top the layers in each baking dish with an even amount of the remaining russet potato mixture.
- Bake both casseroles, uncovered, until heated through, about 15 minutes.
- In a bowl, add the remaining Colby Jack cheese and the remaining parmesan cheese.
- Sprinkle the topping mixture evenly over both of the casseroles.
- Bake until the cheese on top is melted, about 2-3 minutes.
- Garnish with the green onions and serve hot.
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