This potato bake is like a thanksgiving preview in one dish. Thanksgiving always holds special memories, eating this dish is like getting a hug from inside. After my daughter ate this she said. “OK now it’s time for a football game and a nap.”

Two Potato, Stuffing Bake

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4

  • 2 Medium Large Sweet Potatoes
  • 2 Large White Potatoes
  • 1/2 cup(s) of Dried Cranberries
  • 2 tbsp. of Butter
  • 1/3 cup(s) of Flour
  • 2 cup(s) of Milk
  • 1/2 pound(s) of Cheddar Cheese-Shredded
  • 4 ounce(s) of Philadelphia Cream Cheese
  • 1 pinch of Nutmeg
  • 1 cup(s) of Seasoned Stuffing Mix
  1. Peel Potatoes, prick each potato with fork and microwave potatoes for ten minutes. Cut all potatoes in rounds about 1/4 of an inch thick. Spray with cooking spray a medium small, deep baking dish. Alternating sweet potato then white potatoes, arrange potatoes in baking dish until the dish is full. Then sprinkle the dried cranberries on top.
  2. In sauce pan melt butter and whisk in flour, cook for one minute then add milk while whisking together. When sauce has slightly heated up add cheeses, nutmeg and salt and pepper to taste. On medium low melt all cheeses together stirring occasionally. Pour cheese sauce over potatoes and top with stuffing mix. Bake in a 350 degree preheated oven for 35 minutes, or until potatoes are tender. Cover with foil if top starts to get to brown while cooking. Serve. Enjoy

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