Recipes

[Beebee2]

Just had this for dinner at a Christmas party. It is so good. It looks really pretty with the different colors. Although there are sweet potatoes in it, it really takes its flavor from the cream cheese - cheese combinations, so you get the definite onion/chive flavors.

My friend gave me the recipe and said she made it in two pans, but instead of the 7 x 11's called for here, she used a 9 x 13 and an 8 x 8. She made it the night before and then reheated it the night of the party.

She also suggested that she didn't think it made a big difference if you had cheddar cheese you wanted to use instead of the Colby-Monterey. It sounds like the potatoes are flexible, too, since the Russets are dry and the Yukons are creamy. She used the Russets and they were great.

We'll be having it for our Christmas dinner, too. Enjoy!

Duo Tater Bake

4 lb Russet or Yukon Gold potatoes, peeled and cubed
3 lb sweet potatoes, peeled and cubed
(2) 8-oz cartons spreadable chive and onion cream cheese
8 oz sour cream
1/4 c shredded Colby-Monterey Jack cheese
1/3 c milk
1/4 c shredded Parmesan cheese
1/2 t salt
1/2 t pepper

Topping:
1 c, 4 oz, 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 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 deg F for 15 minutes or until heated through.
Combine topping ingredients; sprinkle over casseroles. Bake 2-3
minutes longer or until cheese is melted. Yield: 2 casseroles, 10 servings each.