Directions
- 1Finely chop sage, rosemary, and parsley.
- 2Melt butter in half-and-half in a small saucepan.
- 3Add a little neutral oil to a cast iron skillet and spread it around.
- 4Layer shredded potatoes (thawed if frozen) into the skillet.
- 5Season each potato layer with salt and pepper.
- 6Add a layer of fresh herbs on top of the potatoes.
- 7Add a layer of mixed cheddar and mozzarella cheese.
- 8Add a layer of Parmigiano Reggiano cheese.
- 9Repeat layers until the skillet is full, ensuring no layer is too thick.
- 10Mix the melted butter and half-and-half together until well combined.
- 11Pour the butter and half-and-half mixture over the final layer of cheese (not parmesan) on the potatoes.
- 12Top with a final layer of Parmesan.
- 13Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 14Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown.
- 15Let the potatoes sit for a minute to cool slightly.
- 16Serve and enjoy, garnished with chives.
Ingredients
- Sage
- Rosemary
- Parsley
- Butter
- Half-and-half
- Neutral oil
- Shredded potatoes
- Salt
- Pepper
- Cheddar and Mozzarella cheese mix
- Parmigiano Reggiano cheese
- Chives
Equipment
Chopping boardUlu knifeSmall saucepanWhiskCast iron skilletSpoonOvenFoilSpatulaPlate
Tips
- Do not make any layer too thick to ensure proper cooking and texture.
- Let the potatoes sit for a minute after baking to prevent them from being too hot.
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