Recipe Background
Duo Tater Bake truly has an accurate name: it's a potato casserole that features two very different spuds! Layers of classic potatoes alternate with layers of sweet potato, both of which are mashed in a creamy, tangy, herbaceous sauce. Throw in some melty sharp cheese and a few green onions and you have the best mashed potato bake you could hope for. This makes sense, since Duo Tater Bake is basically all the greatest hits of mashed potato playing all at once on your tastebuds. Ordinary mashed potatoes don't feel so exciting anymore when you know you could double the flavor at any time!
Duo Tater Bake truly has an accurate name: it's a potato casserole that features two very different spuds! Layers of classic potatoes alternate with layers of sweet potato, both of which are mashed in a creamy, tangy, herbaceous sauce. Throw in some melty sharp cheese and a few green onions and you have the best mashed potato bake you could hope for. This makes sense, since Duo Tater Bake is basically all the greatest hits of mashed potato playing all at once on your tastebuds. Ordinary mashed potatoes don't feel so exciting anymore when you know you could double the flavor at any time!
Ingredients
For the casserole:
- 4 pounds russet or Yukon Gold potatoes peeled and cubed
- 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-Monterey Jack cheese shredded
- 1/3 cup 2% milk
- 1/4 cup parmesan cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the topping:
- 1 cup Colby-Monterey Jack cheese, shredded
- 1/2 cup green onions chopped
- 1/4 cup parmesan cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease two 7x11-inch baking dishes.
- Place the russet potatoes in a Dutch oven and cover them with enough water to leave 1 inch of water above them.
- Bring the potatoes to a boil.
- Reduce the heat, cover, and simmer until the potatoes are tender, about 10-15 minutes.
- At the same time, place the sweet potatoes in a large saucepan and cover them with enough water to have 1 inch of water above them.
- Bring the sweet potatoes to a boil, then reduce the heat and cover.
- Cook the sweet potatoes until tender, about 10-15 minutes.
- Drain the sweet potatoes.
- Mash the sweet potatoes with 1/2 of the cream cheese, 1/2 of the sour cream, and 1/4 cup of the Colby-Monterey blend.
- Drain the russet potatoes.
- Mash the russet potatoes with the remaining cream cheese and the remaining sour cream.
- Stir the milk, 1/4 cup of the parmesan cheese, the salt, and the pepper into the russet potato mixture.
- Spread 1 1/3 cups of the russet potato mixture into each of the prepared baking dishes.
- Layer each baking dish with 2 cups of the sweet potato mixture.
- Repeat the layers in the baking dishes.
- Top each casserole with the remaining russet potato mixture.
- Bake the casseroles until heated through, about 15 minutes.
- Combine the remaining Colby-Monterey blend, the green onions, and the remaining parmesan cheese.
- Spread the topping mixture over the casserole and bake until the cheese is melted, about 2-3 minutes.
- Serve.
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