About
Double the casserole, double the potatoes, double the deliciousness! Double-Yum Casserole is just so yummy you have to make it twice! Layers of creamy, tangy, hearty mashed potatoes and mashed sweet potatoes come together to make spud-lovers everywhere happy! With a melty blanket of cheese on top, Double-Yum Casserole is possibly even more than doubly delicious... it might be triple! This is one — well, technically two — potato casseroles you can't turn down!
Ingredients
- For the casseroles:
- 4 pounds russet or Yukon Gold potatoes, peeled and cubed
- water, to taste
- 3 pounds sweet potatoes, peeled and cubed
- 2 (8-ounce) cartons spreadable chive and onion cream cheese, divided
- 1 cup sour cream, divided
- 1/4 cup Colby Jack cheese, shredded
- 1/3 cup 2% milk
- 1/4 cup parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the topping:
- 1 cup Colby Jack cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 1/2 cup green onions, chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a Dutch oven, add the russet potatoes and enough of the water to just cover them.
Step 3 -Grease two 7x11-inch or 9x13-inch baking dishes.
Step 4 -In a large saucepan, add the sweet potatoes and enough of the water to just cover them.
Step 5 -Place the Dutch oven and the saucepan on the stovetop and bring them both to a boil.
Step 6 -Reduce the heat to medium-low for both and cover them.
Step 7 -Cook until the russet potatoes and the sweet potatoes are both tender, about 10-15 minutes.
Step 8 -Drain the sweet potatoes.
Step 9 -Add 1 carton of the cream cheese, 1/2 cup of the sour cream, and 1/4 cup of the Colby Jack cheese to the sweet potatoes and mash to combine.
Step 10 -Drain the russet potatoes.
Step 11 -Add the remaining cream cheese and the remaining sour cream to the russet potatoes and mash to combine.
Step 12 -Add the milk, 1/4 cup of the parmesan cheese, the salt, and the black pepper to the russet potatoes and stir gently to combine.
Step 13 -Add 1 1/3 cups of the russet potato mixture to each of the prepared baking dishes, spreading it out evenly in each dish.
Step 14 -Layer 1/2 of the sweet potato mixture into each prepared baking dish, spreading it out evenly.
Step 15 -Repeat the layers using 1 1/3 cups of the remaining russet potato mixture and the remaining sweet potato mixture.
Step 16 -Top the layers in each baking dish with an even amount of the remaining russet potato mixture.
Step 17 -Bake both casseroles, uncovered, until heated through, about 15 minutes.
Step 18 -In a bowl, add the remaining Colby Jack cheese and the remaining parmesan cheese.
Step 19 -Sprinkle the topping mixture evenly over both of the casseroles.
Step 20 -Bake until the cheese on top is melted, about 2-3 minutes.
Step 21 -Garnish with the green onions and serve hot.
