Directions
- 1Finely chop sage, rosemary, and parsley.
- 2Melt butter in half-and-half in a small saucepan.
- 3Pour a little neutral oil into a cast iron skillet and spread it to coat the bottom.
- 4Add a layer of shredded potatoes to the skillet (these were frozen but thawed).
- 5Season with salt and pepper.
- 6Add a layer of fresh herbs.
- 7Add a layer of cheddar and mozzarella cheese mixture.
- 8Sprinkle a little Parmigiano Reggiano on top.
- 9Repeat the layers of potatoes, salt, pepper, herbs, cheddar/mozzarella, and Parmigiano Reggiano until the skillet is full, ensuring no layer is too thick.
- 10Pour the butter and half-and-half mixture over the top layer of regular cheese (not Parmigiano Reggiano).
- 11Top with a final layer of Parmigiano Reggiano.
- 12Cover the skillet with foil and bake for 30 minutes at 365°F (185°C).
- 13Remove the foil and bake uncovered for another 30 minutes at 350°F (175°C), or until golden brown on top.
- 14Let the potatoes sit for a minute to cool before serving.
- 15Garnish with a little bit of chives.
Ingredients
- Sage
- Rosemary
- Parsley
- Butter
- Half-and-half
- Neutral oil
- Shredded potatoes
- Salt
- Pepper
- Fresh herbs
- Cheddar and Mozzarella cheese mixture
- Parmigiano Reggiano
- 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.
Related recipes
CRISPY PARM POTATOES
Italian · Side
Air Fryer Garlic Bread
Italian · Side15m
Creamy Cucumber Salad
Italian · Side
Brussels Sprout Flight
Italian · Side45m
Pommes de terre au four
Italian · Side
Carote Burro e Miele
Italian · Side10m
Galets brocolis mozzarella fondante
Italian · Side
Patate Dolci Perfette
Italian · Side45m
Creamy Tuscan Drums
Italian · Side
Korean Corn Cheese
Italian · Side
Milhojas de patata y queso
Italian · Side1h 5m
Crispy Smashed Potatoes
Italian · Side1h