Christmas Potatoes
Directions
- 1Finely chop sage, rosemary, and parsley.
- 2Finely chop sage, rosemary, and parsley.
- 3Finely chop sage, rosemary, and parsley.
- 4Melt butter in half-and-half in a small saucepan.
- 5Melt butter in half-and-half in a small saucepan.
- 6Melt butter in half-and-half in a small saucepan.
- 7Add a little neutral oil to a cast iron skillet and spread it around.
- 8Add a little neutral oil to a cast iron skillet and spread it around.
- 9Add a little neutral oil to a cast iron skillet and spread it around.
- 10Layer shredded potatoes (thawed if frozen) into the skillet.
- 11Layer shredded potatoes (thawed if frozen) into the skillet.
- 12Layer shredded potatoes (thawed if frozen) into the skillet.
- 13Season each potato layer with salt and pepper.
- 14Season each potato layer with salt and pepper.
- 15Season each potato layer with salt and pepper.
- 16Add a layer of fresh herbs on top of the potatoes.
- 17Add a layer of fresh herbs on top of the potatoes.
- 18Add a layer of fresh herbs on top of the potatoes.
- 19Add a layer of mixed cheddar and mozzarella cheese.
- 20Add a layer of mixed cheddar and mozzarella cheese.
- 21Add a layer of mixed cheddar and mozzarella cheese.
- 22Add a layer of Parmigiano Reggiano cheese.
- 23Add a layer of Parmigiano Reggiano cheese.
- 24Add a layer of Parmigiano Reggiano cheese.
- 25Repeat layers until the skillet is full, ensuring no layer is too thick.
- 26Repeat layers until the skillet is full, ensuring no layer is too thick.
- 27Repeat layers until the skillet is full, ensuring no layer is too thick.
- 28Mix the melted butter and half-and-half together until well combined.
- 29Mix the melted butter and half-and-half together until well combined.
- 30Mix the melted butter and half-and-half together until well combined.
- 31Pour the butter and half-and-half mixture over the final layer of cheese (not parmesan) on the potatoes.
- 32Pour the butter and half-and-half mixture over the final layer of cheese (not parmesan) on the potatoes.
- 33Pour the butter and half-and-half mixture over the final layer of cheese (not parmesan) on the potatoes.
- 34Top with a final layer of Parmesan.
- 35Top with a final layer of Parmesan.
- 36Top with a final layer of Parmesan.
- 37Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 38Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 39Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 40Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown.
- 41Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown.
- 42Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown.
- 43Let the potatoes sit for a minute to cool slightly.
- 44Let the potatoes sit for a minute to cool slightly.
- 45Let the potatoes sit for a minute to cool slightly.
- 46Serve and enjoy, garnished with chives.
- 47Serve and enjoy, garnished with chives.
- 48Serve and enjoy, garnished with chives.
Ingredients
- Sage
- Sage
- Sage
- Rosemary
- Rosemary
- Rosemary
- Parsley
- Parsley
- Parsley
- Butter
- Butter
- Butter
- Half-and-half
- Half-and-half
- Half-and-half
- Neutral oil
- Neutral oil
- Neutral oil
- Shredded potatoes
- Shredded potatoes
- Shredded potatoes
- Salt
- Salt
- Salt
- Pepper
- Pepper
- Pepper
- Cheddar and Mozzarella cheese mix
- Cheddar and Mozzarella cheese mix
- Cheddar and Mozzarella cheese mix
- Parmigiano Reggiano cheese
- Parmigiano Reggiano cheese
- Parmigiano Reggiano cheese
- Chives
- Chives
- 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.