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.
- 7Pour a little neutral oil into a cast iron skillet and spread it to coat the bottom.
- 8Pour a little neutral oil into a cast iron skillet and spread it to coat the bottom.
- 9Pour a little neutral oil into a cast iron skillet and spread it to coat the bottom.
- 10Add a layer of shredded potatoes to the skillet (these were frozen but thawed).
- 11Add a layer of shredded potatoes to the skillet (these were frozen but thawed).
- 12Add a layer of shredded potatoes to the skillet (these were frozen but thawed).
- 13Season with salt and pepper.
- 14Season with salt and pepper.
- 15Season with salt and pepper.
- 16Add a layer of fresh herbs.
- 17Add a layer of fresh herbs.
- 18Add a layer of fresh herbs.
- 19Add a layer of cheddar and mozzarella cheese mixture.
- 20Add a layer of cheddar and mozzarella cheese mixture.
- 21Add a layer of cheddar and mozzarella cheese mixture.
- 22Sprinkle a little Parmigiano Reggiano on top.
- 23Sprinkle a little Parmigiano Reggiano on top.
- 24Sprinkle a little Parmigiano Reggiano on top.
- 25Repeat the layers of potatoes, salt, pepper, herbs, cheddar/mozzarella, and Parmigiano Reggiano until the skillet is full, ensuring no layer is too thick.
- 26Repeat the layers of potatoes, salt, pepper, herbs, cheddar/mozzarella, and Parmigiano Reggiano until the skillet is full, ensuring no layer is too thick.
- 27Repeat the layers of potatoes, salt, pepper, herbs, cheddar/mozzarella, and Parmigiano Reggiano until the skillet is full, ensuring no layer is too thick.
- 28Pour the butter and half-and-half mixture over the top layer of regular cheese (not Parmigiano Reggiano).
- 29Pour the butter and half-and-half mixture over the top layer of regular cheese (not Parmigiano Reggiano).
- 30Pour the butter and half-and-half mixture over the top layer of regular cheese (not Parmigiano Reggiano).
- 31Top with a final layer of Parmigiano Reggiano.
- 32Top with a final layer of Parmigiano Reggiano.
- 33Top with a final layer of Parmigiano Reggiano.
- 34Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 35Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 36Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 37Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown on top.
- 38Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown on top.
- 39Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown on top.
- 40Let the potatoes sit for a minute to cool before serving.
- 41Let the potatoes sit for a minute to cool before serving.
- 42Let the potatoes sit for a minute to cool before serving.
- 43Garnish with a little bit of chives.
- 44Garnish with a little bit of chives.
- 45Garnish with a little bit of 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
- Fresh herbs
- Fresh herbs
- Fresh herbs
- Cheddar and Mozzarella cheese mixture
- Cheddar and Mozzarella cheese mixture
- Cheddar and Mozzarella cheese mixture
- Parmigiano Reggiano
- Parmigiano Reggiano
- Parmigiano Reggiano
- Chives
- Chives
- Chives
Equipment
Chopping knifeCutting boardSmall saucepanWhiskCast iron skilletOven mittOvenFoil
Tips
- Ensure each layer is not too thick to allow for even cooking and melting.
- Let the potatoes sit for a minute after baking to cool slightly before serving.