Layers of white mashed potatoes and sweet mashed potatoes makes this cheesy potato bake a smashing success with fans of both kinds of potatoes. How's that for a super side dish?
What do I need ?
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3-1/4 lb. (1.5 kg) baking potatoes (4 large), peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 cup Philadelphia Chive & Onion Cream Cheese Product, divided
1/2 cup sour cream, divided
1/4 tsp. each salt and pepper
1/4 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese, divided
1/4 cup Cracker Barrel Shredded Double Cheddar Cheese, divided
Add To Shopping List
How do I make it ?
Heat oven to 375°F.
Place potatoes in separate bowls. Add half each of the cream cheese product and sour cream to each bowl; season with salt and pepper. Mash until creamy.
Stir half the Parmesan into white potatoes. Stir half the cheddar into sweet potatoes. Layer half each of the potatoes 2-L clear glass casserole dish. Repeat layers.
Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.
Kraft Kitchen Tips!
Assemble casserole as directed, but do not add the cheese topping. Refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, bake casserole (uncovered) as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 200 mg
Carbohydrate 28 g
Fibre 3 g
Sugars 4 g
Protein 4 g
14 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.