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 saucepan.
- 5Melt butter in half and half in a saucepan.
- 6Melt butter in half and half in a saucepan.
- 7Pour a little neutral oil into a cast iron skillet and spread it around to prevent sticking.
- 8Pour a little neutral oil into a cast iron skillet and spread it around to prevent sticking.
- 9Pour a little neutral oil into a cast iron skillet and spread it around to prevent sticking.
- 10Add a layer of shredded potatoes to the skillet.
- 11Add a layer of shredded potatoes to the skillet.
- 12Add a layer of shredded potatoes to the skillet.
- 13Season with salt and pepper.
- 14Season with salt and pepper.
- 15Season with salt and pepper.
- 16Sprinkle a layer of fresh herbs over the potatoes.
- 17Sprinkle a layer of fresh herbs over the potatoes.
- 18Sprinkle a layer of fresh herbs over 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.
- 22Sprinkle a layer of Parmigiano-Reggiano.
- 23Sprinkle a layer of Parmigiano-Reggiano.
- 24Sprinkle a layer of Parmigiano-Reggiano.
- 25Repeat the layers of potatoes, salt, pepper, herbs, and cheese until the skillet is full, ensuring no layer is too thick.
- 26Repeat the layers of potatoes, salt, pepper, herbs, and cheese until the skillet is full, ensuring no layer is too thick.
- 27Repeat the layers of potatoes, salt, pepper, herbs, and cheese until the skillet is full, ensuring no layer is too thick.
- 28Top the final layer of potatoes with regular cheese (cheddar and mozzarella).
- 29Top the final layer of potatoes with regular cheese (cheddar and mozzarella).
- 30Top the final layer of potatoes with regular cheese (cheddar and mozzarella).
- 31Pour the melted butter and half and half mixture over the top.
- 32Pour the melted butter and half and half mixture over the top.
- 33Pour the melted butter and half and half mixture over the top.
- 34Top with a final layer of Parmigiano-Reggiano.
- 35Top with a final layer of Parmigiano-Reggiano.
- 36Top with a final layer of Parmigiano-Reggiano.
- 37Cover the skillet with foil and bake at 365 degrees for 30 minutes.
- 38Cover the skillet with foil and bake at 365 degrees for 30 minutes.
- 39Cover the skillet with foil and bake at 365 degrees for 30 minutes.
- 40Remove the foil and bake uncovered at 350 degrees for another 30 minutes until golden brown on top.
- 41Remove the foil and bake uncovered at 350 degrees for another 30 minutes until golden brown on top.
- 42Remove the foil and bake uncovered at 350 degrees for another 30 minutes until golden brown on top.
- 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 garnish with chives.
- 47Serve and garnish with chives.
- 48Serve and garnish 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 cheese
- cheddar cheese
- cheddar cheese
- mozzarella cheese
- mozzarella cheese
- mozzarella cheese
- Parmigiano-Reggiano
- Parmigiano-Reggiano
- Parmigiano-Reggiano
- chives
- chives
- 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.