DUO TATER BAKE

More of Our Canada - - Food for thought -

IN­GRE­DI­ENTS

4 lbs rus­set or Yukon gold pota­toes, peeled and cubed 3 lbs sweet pota­toes, peeled and cubed 2 car­tons (8 oz. each) spread­able chive-and-onion cream cheese 1 cup sour cream / cup shred­ded Colby-mon14 terey Jack cheese / cup milk 13 / cup shred­ded Parme­san 14 cheese / tsp salt 12 / tsp pep­per 12 TOP­PING: 1 cup shred­ded Col­byMon­terey Jack cheese / cup chopped green onions 12 / cup shred­ded Parme­san 14 cheese Prep Time: 40 min­utes Bake Time: 20 min­utes Yields: 2 casseroles (10 serv­ings each)

1. 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. 2. Mean­while, place sweet pota­toes in a large saucepan and cover with wa­ter. Bring to a boil. Re­duce heat, cover and cook for 10-15 min­utes or un­til ten­der. Drain and mash with half of the cream cheese and sour cream and all of Colby cheese. 3. Drain rus­set pota­toes, mash with the re­main­ing cream cheese and sour cream. Stir in the milk, Parme­san cheese, salt and pep­per. 4. Spread 22/ cups rus­set potato mix­ture 3 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. 5. Bake, un­cov­ered, at 350°F for 15 min­utes or un­til heated through. Com­bine top­ping in­gre­di­ents and sprin­kle over casseroles. Bake 2-3 min­utes longer or un­til cheese is melted.

NUTRITIONAL IN­FOR­MA­TION Amount Per Serv­ing ( / cup): 3 4 236 calo­ries, 12 g fat, 38 mg choles­terol, 246 mg sodium, 25 g car­bo­hy­drate, 2 g fi­bre, 5 g pro­tein.

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