1 2 liter casserolePrep Time
4 large: white potatoes, peeled, chopped and cooked
4 large: sweet potatoes, peeled, chopped and cooked
1 (250 g) tub: PHILADELPHIA Chive & Onion Cream Cheese Product, divided
1/2 cup: sour cream, divided
1/4 teaspoon: salt
1/4 teaspoon: black pepper
1/4 cup: KRAFT 100% Parmesan Finely Shredded Cheese
1/4 cup: KRAFT Double Cheddar Shredded Cheese, divided
Heat oven to 375 degrees F. Place white and sweet potatoes in separate bowls. Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
Stir half of the Parmesan cheese into bowl of white potatoes. Stir half of the Cheddar cheese into bowl of sweet potatoes. Alternately layer half each of the white potato mixture and sweet potato mixture in a 2-liter clear glass casserole dish. Repeat layers.
Bake 15 minutes; sprinkle with remaining cheeses, continue baking 5 minutes or until cheeses are melted.
Calories: 256 kcal
Carbohydrates: 41.5 g
Cholesterol: 20 mg
Fat: 8.3 g
Fiber: 4.8 g
Protein: 6.4 g
Sodium: 217 mg