Tuesday, June 1, 2010

Mashed Potato Layer Bake

A pretty layered casserole of creamy mashed white and sweet potatoes is flavored with cream cheese spread and sour cream, and topped with two kinds of cheese for extra flavor.
TIP : Make Ahead: Assemble casserole as directed. Do not add the cheese topping. Cover and refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, uncover and bake casserole as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.
4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 tub (8 oz.) Philadelphia® Chive & Onion Cream Cheese Spread, divided
1/2 cup Breakstone's® or Knudsen® Sour Cream, divided
1/4 tsp. each salt and black pepper
1/4 cup Kraft® Shredded or 100% Grated Parmesan Cheese, divided
1/4 cup Kraft® Shredded Cheddar Cheese, divided
Preheat oven to 375°F.
Place potatoes in separate bowls.
Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
Stir half of the Parmesan cheese into white potatoes.
Stir half of the Cheddar cheese into sweet potatoes.
Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole.
Repeat layers.
Bake 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.

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