Duo Tater Bake

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From joan mcculloch of british columbia, this was in this month toh. it looks interesting, and thought i would store it here for later use. If you make this, let me know how it comes out.

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Steps

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Place russet potatoes in a dutch oven and cover with water.

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Bring to a boil.

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Reduce heat.

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Cover and cook for 15-20 minutes or until tender.

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Meanwhile , place sweet potatoes in a large saucepan.

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Cover with water , bring to a boil , and reduce heat.

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Cover and cook for 15 to 20 minutes or until tender.

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Drain , mash with half the cream cheese and sour cream and all of the colby cheese.

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Drain the russet potatoes.

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Mash with the remaining sour cream and cream cheese.

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Add the milk , parmesan cheese , salt and pepper.

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Mix well.

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Spread 2 2 / 3 cups russet potato mixture into each of 2 greased 11x7 inch baking dishes.

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Layer with 4 cups sweet potato mixture.

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Repeat layers.

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Spread with remaining russet potato mixture.

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Bake , uncovered , at 350 for 15 minutes or until heated through.

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Combine topping ingredients.

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Sprinkle over casseroles.

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Bake 2-3 minutes or until cheese is melted.

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Ingredients

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russet potatoes, sweet potatoes, chive & onion cream cheese, sour cream, colby-monterey jack cheese, milk, parmesan cheese, salt, pepper, green onion