Tater Bake

Tater Bake

Tater Bake

Ingredients

4 pounds russet or Yukon Gold potatoes, peeled and cubed

3 pounds sweet potatoes, peeled and cubed

2 cartons (8 ounces each) spreadable chive and onion cream cheese

1 cup (8 ounces) sour cream

1/4 cup shredded Colby-Monterey Jack cheese

1/3 cup milk

1/4 cup shredded Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

TOPPING:

1 cup (4 ounces) shredded Colby-Monterey Jack cheese

1/2 cup chopped green onions

1/4 cup shredded Parmesan cheese

Directions

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese.

Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper.

Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.

Bake, uncovered, at 350° for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted.

https://freerecipenetwork.com/tater-bake/

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.