Sunday, April 17, 2011

Two Potato Casserole

Can't decide between baking potatoes and sweet potatoes as a side dish? No need to worry since this casserole uses both for the nutritional benefits of each. Kraft Philadelphia cream cheese with milk makes a great sauce without adding a lot of fat. A layer of bread crumbs and parmesan cheese top off this wonderful side dish that is easy enough for a family night in but looks great enough for company!
  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Servings: 6
  • Ingredients:
  • 1 baking potato, sliced thin
  • 1 sweet potato, sliced thin
  • 4 ounce(s) of Kraft Philadelphia 1/3 reduced fat cream cheese, softened
  • 1/2 cup(s) of milk
  • 3 tbsp. of butter
  • 2/3 cup(s) of grated parmesan cheese
  • 2/3 cup(s) of dried bread crumbs
  • 1 salt and pepper, to taste
  1. Preheat the oven to 375 degrees. Coat a large casserole dish with cooking spray.
  2. Prepare the sauce by combining the cream cheese and the milk. Warm in the microwave if necessary to get a smooth consistency.
  3. Add a layer of white potato slices, and then a layer of sweet potato slices. Season with salt and pepper. Add half the butter. Pour over half the sauce. Sprinkle with some of the parmesan cheese.
  4. Repeat the layers of potato, sweet potato, butter and sauce. Top with the remaining parmesan cheese and the bread crumbs.
  5. Bake in the preheated oven for 50 minutes or until the potatoes are tender. Cover with foil if the topping starts to brown too much. Cool slightly before serving.

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