Duo Tater Bake
Elevate your comfort food game with this irresistible Duo Tater Bake, a layered potato casserole that pairs the hearty flavor of russet potatoes with the natural sweetness of sweet potatoes. Smothered in a rich, creamy cheddar cheese sauce infused with garlic, onion, and fresh thyme, this dish strikes the perfect balance of savory and sweet. Topped with a golden, crunchy layer of parmesan-panko breadcrumbs, every bite delivers a delightful contrast of textures. Perfect as a crowd-pleasing side dish or a show-stopping vegetarian main, this oven-baked recipe is both hearty and elegant. Easy to prepare yet impressively gourmet, Duo Tater Bake is destined to become a family favorite. Whether for weeknight dinners or holiday feasts, this recipe promises comfort and indulgence in every slice.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 large Sweet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Shredded cheddar cheese
- 0.5 cup Shredded parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Fresh thyme (leaves only)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the russet and sweet potatoes, then slice them into 1/8-inch thick rounds using a knife or mandoline. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Slowly pour in the milk while whisking, ensuring no lumps form. Continue cooking until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, onion powder, thyme, salt, and pepper until the cheese is melted and the sauce is smooth.
Arrange a single layer of russet potato slices in the greased baking dish. Top with a layer of sweet potato slices, then drizzle some of the cheese sauce over the layers. Repeat the layers until all potatoes and sauce are used, finishing with a layer of cheese sauce on top.
In a small bowl, mix the panko breadcrumbs with olive oil and shredded parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil (to prevent the breadcrumbs from browning too quickly) and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the topping is golden brown.
Allow the casserole to rest for 5-10 minutes before serving. Garnish with chopped fresh parsley and enjoy!
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 4368 mg | 190% | |
| Total Carbohydrate | 262.0 g | 95% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 42.7 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1938 mg | 149% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4013 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
