Marbled Potatoes

1. 1

   Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.

2. 2

   Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.

3. 3

   Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.

4. 4

   Layer the potatoes, one half at a time, in a greased one-quart baking dish.

5. 5

   Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.

6. 6

   Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.

7. 7

   Note: This casserole freezes well before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.