Directions
- 1Finely chop sage, rosemary, and parsley.
- 2Melt butter in half and half in a saucepan.
- 3Pour a little neutral oil into a cast iron skillet and spread it around to prevent sticking.
- 4Add a layer of shredded potatoes to the skillet.
- 5Season with salt and pepper.
- 6Sprinkle a layer of fresh herbs over the potatoes.
- 7Add a layer of mixed cheddar and mozzarella cheese.
- 8Sprinkle a layer of Parmigiano-Reggiano.
- 9Repeat the layers of potatoes, salt, pepper, herbs, and cheese until the skillet is full, ensuring no layer is too thick.
- 10Top the final layer of potatoes with regular cheese (cheddar and mozzarella).
- 11Pour the melted butter and half and half mixture over the top.
- 12Top with a final layer of Parmigiano-Reggiano.
- 13Cover the skillet with foil and bake at 365 degrees for 30 minutes.
- 14Remove the foil and bake uncovered at 350 degrees for another 30 minutes until golden brown on top.
- 15Let the potatoes sit for a minute to cool slightly.
- 16Serve and garnish with chives.
Ingredients
- sage
- rosemary
- parsley
- butter
- half and half
- neutral oil
- shredded potatoes
- salt
- pepper
- cheddar cheese
- mozzarella cheese
- Parmigiano-Reggiano
- chives
Equipment
cutting boardknifesaucepanwhiskcast iron skilletovenfoilserving plateserving spoonfork
Tips
- Use thawed shredded potatoes if frozen.
- Do not use too thick of a layer for any ingredient.
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