Double-Yum Casserole

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a Dutch oven, add the russet potatoes and enough of the water to just cover them.

Step 3 -Grease two 7x11-inch or 9x13-inch baking dishes.

Step 4 -In a large saucepan, add the sweet potatoes and enough of the water to just cover them.

Step 5 -Place the Dutch oven and the saucepan on the stovetop and bring them both to a boil.

Step 6 -Reduce the heat to medium-low for both and cover them.

Step 7 -Cook until the russet potatoes and the sweet potatoes are both tender, about 10-15 minutes.

Step 8 -Drain the sweet potatoes.

Step 9 -Add 1 carton of the cream cheese, 1/2 cup of the sour cream, and 1/4 cup of the Colby Jack cheese to the sweet potatoes and mash to combine.

Step 10 -Drain the russet potatoes.

Step 11 -Add the remaining cream cheese and the remaining sour cream to the russet potatoes and mash to combine.

Step 12 -Add the milk, 1/4 cup of the parmesan cheese, the salt, and the black pepper to the russet potatoes and stir gently to combine.

Step 13 -Add 1 1/3 cups of the russet potato mixture to each of the prepared baking dishes, spreading it out evenly in each dish.

Step 14 -Layer 1/2 of the sweet potato mixture into each prepared baking dish, spreading it out evenly.

Step 15 -Repeat the layers using 1 1/3 cups of the remaining russet potato mixture and the remaining sweet potato mixture.

Step 16 -Top the layers in each baking dish with an even amount of the remaining russet potato mixture.

Step 17 -Bake both casseroles, uncovered, until heated through, about 15 minutes.

Step 18 -In a bowl, add the remaining Colby Jack cheese and the remaining parmesan cheese.

Step 19 -Sprinkle the topping mixture evenly over both of the casseroles.

Step 20 -Bake until the cheese on top is melted, about 2-3 minutes.

Step 21 -Garnish with the green onions and serve hot.