what you need
3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked
1/2 lb. sweet potatoes (about 3), peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 tsp. each salt and pepper
1/4 cup KRAFT Shredded or 100% Grated Parmesan Cheese, divided
1/4 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided
make it
HEAT oven to 375°F.
PLACE potatoes in separate bowls. Add half each of the cream cheese spread 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 in 2-qt. clear casserole. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.
kraft kitchens tips
MAKE AHEAD
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.
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