One potato-two potato casserole
The next time you're asked to bring a potato dish to a “big game” party or potluck, this is the one to make. It's a terrific sidekick to sticky ribs, bowls of chili or stew, or roast turkey or chicken.
Makes 4 to 6 servings
- 3 large baking potatoes, peeled
- 3 large sweet potatoes, peeled
- Salt, to taste
- 2 green onions, trimmed, finely chopped
- 1⁄2 cup (125 mL) butter
- 1 cup (250 mL) shredded Swiss cheese
- 1⁄2 cup (125 mL) shredded old cheddar cheese
- 11⁄2 tsp. (7 mL) salt
- Freshly ground pepper, to taste
- 11⁄4 cups (300 mL) whole milk
- 1 cup (250 mL) fine dry bread crumbs
- 1⁄3 cup (75 mL) grated parmesan cheese
- 3 tbsp. (45 mL) butter, melted
- 2 tbsp. (30 mL) chopped fresh parsley
Cut all potatoes into chunks of similar size about 1 inch (2.5 cm) thick. Place baking and sweet potatoes in separate saucepans, just cover each with cold water and bring to a boil. Add a touch of salt and cook until tender, about 20 minutes for baking potatoes, slightly less for sweet.
Meanwhile, lightly butter (or use non-stick cooking spray) an 11x7-inch (2-L) baking dish. Preheat oven to 375°F (190°C). When all potatoes are cooked, drain and transfer them to one large bowl. Using a fork, slightly break up (but don't mash) potatoes.
Add green onions, the 1⁄2 cup (125 mL) butter, Swiss and cheddar cheeses, salt and pepper. Toss ingredients gently to combine; transfer to baking dish. Pour milk over mixture.
In a bowl, mix together bread crumbs with parmesan, melted butter and parsley; sprinkle over potato mixture.
Bake casserole for 20 to 25 minutes, or until hot and crusty golden brown on top. Serve hot.