Jill Rose :: Recipes :: Two-Potato Bake

I found this in the newspaper. It tastes like Potato Bar potatoes--delicious! Sweet potatoes, white potatoes, sour cream, cheese.... What's not to like?!?

Yield: 12
Prep time: 45 Minutes
Cook Time: 15 Minutes
Course: Side Dishes/Vegetables

Ingredients:

• 4 # white or Yukon gold potatoes, peeled and cubed
• 3 # sweet potatoes, peeled and cubed
• 2-8 oz. cartons spreadable chive and onion cream cheese, divided
• 1 c sour cream, divided (Can use light)
• 1/4 c shredded Colby-Monterery Jack cheese
• 1/3 c milk
• 1/4 c shredded Parmesan cheese
• 1/2 t salt
• 1/2 t coarsely ground black pepper
• Topping:
• 1 c shredded Colby-Monterey Jack cheese
• 1/2 c chopped green oinions
• 1/4 c shredded Parmesan cheese

Instructions:

• Put the white potatoes in a large pan, cover with water and bring to a boil.  Reduce the heat, cover and cook for 15 to 20 minutes, or until tender.
• Put the sweet potatoes in a large saucepan, cover with water and bring to a boil.  Reduce heat, cover and cook for 15 to 20 minutes or until tender.  Drain.  Return to the pan and mash with half the cream cheese and sour cream, and all the Colby-Jack cheese.  Mix well.
• Drain the white potatoes.  Return to the pan and mash with the remaining cream cheese and sour cream.  Add the milk, Parmesan, salt and pepper.  Mix well.
• Preheat oven to 350.  Grease 2 (11x7x2) baking dishes.  Starting with the white potato mixture on the bottom, spread 5 alternating layers of white and sweet potatoes in each dish, ending with the white potatoes.
• Bake uncovered for 15 minutes or until heated through.
• Topping:  Combine the topping ingredients, divide and sprinkle over the casseroles.
• Bake 2-3 minutes longer, or until the cheese melts.

This recipe may be divided in half.