Peg's Famous Christmas Potatoes
Peg's Famous Christmas Potatoes
Ingredients
For the Potatoes
- 2 pounds shredded potatoes, frozen and thawed, or freshly shredded
For the Cream Mixture
- 1/4 cup unsalted butter
- 1 1/2 cups half-and-half
For the Cheese Layers
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup Parmesan Reggiano, grated
For the Herbs and Seasoning
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Greasing and Garnish
- 1 tablespoon neutral oil, for greasing the pan, or additional butter
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 365°F. Finely chop the fresh sage, rosemary, and parsley. Set aside.
⏱️ 5 min•🌡️ 365
- 2
In a small saucepan over medium-low heat, melt the unsalted butter into the half-and-half. Stir gently until combined and warm, but do not boil. Remove from heat.
⏱️ 5 min
- 3
Generously grease a 9x13 inch cast iron skillet or similar baking dish with neutral oil or additional butter to prevent sticking.
⏱️ 1 min
- 4
Begin layering the ingredients in the prepared skillet. Start with an even layer of about one-third of the shredded potatoes. Season generously with kosher salt and freshly ground black pepper. Sprinkle with about one-third of the chopped fresh herbs. Add a layer of about one-third of the shredded cheddar and mozzarella cheese, followed by a layer of about one-third of the grated Parmesan Reggiano. Repeat these layers two more times until the skillet is full, ensuring no single layer is excessively thick and ending with cheese.
⏱️ 10 min
- 5
Carefully pour the warm melted butter and half-and-half mixture evenly over the layered potatoes and cheeses, ensuring it seeps down into the layers.
⏱️ 1 min
- 6
Add a final, generous layer of the remaining shredded cheddar and mozzarella cheese, followed by the remaining grated Parmesan Reggiano on top.
⏱️ 1 min
- 7
Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 30 minutes.
⏱️ 30 min•🌡️ 365
- 8
Remove the foil. Reduce the oven temperature to 350°F. Bake uncovered for an additional 30 minutes, or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork.
⏱️ 30 min•🌡️ 350
- 9
Remove the dish from the oven and let it sit for 2-3 minutes to cool slightly and allow the cheese to set. Garnish with fresh chopped chives before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peg's Famous Christmas Potatoes
Ingredients
For the Potatoes
- 2 pounds shredded potatoes, frozen and thawed, or freshly shredded
For the Cream Mixture
- 1/4 cup unsalted butter
- 1 1/2 cups half-and-half
For the Cheese Layers
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup Parmesan Reggiano, grated
For the Herbs and Seasoning
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Greasing and Garnish
- 1 tablespoon neutral oil, for greasing the pan, or additional butter
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 365°F. Finely chop the fresh sage, rosemary, and parsley. Set aside.
⏱️ 5 min•🌡️ 365 - 2
In a small saucepan over medium-low heat, melt the unsalted butter into the half-and-half. Stir gently until combined and warm, but do not boil. Remove from heat.
⏱️ 5 min - 3
Generously grease a 9x13 inch cast iron skillet or similar baking dish with neutral oil or additional butter to prevent sticking.
⏱️ 1 min - 4
Begin layering the ingredients in the prepared skillet. Start with an even layer of about one-third of the shredded potatoes. Season generously with kosher salt and freshly ground black pepper. Sprinkle with about one-third of the chopped fresh herbs. Add a layer of about one-third of the shredded cheddar and mozzarella cheese, followed by a layer of about one-third of the grated Parmesan Reggiano. Repeat these layers two more times until the skillet is full, ensuring no single layer is excessively thick and ending with cheese.
⏱️ 10 min - 5
Carefully pour the warm melted butter and half-and-half mixture evenly over the layered potatoes and cheeses, ensuring it seeps down into the layers.
⏱️ 1 min - 6
Add a final, generous layer of the remaining shredded cheddar and mozzarella cheese, followed by the remaining grated Parmesan Reggiano on top.
⏱️ 1 min - 7
Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 30 minutes.
⏱️ 30 min•🌡️ 365 - 8
Remove the foil. Reduce the oven temperature to 350°F. Bake uncovered for an additional 30 minutes, or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork.
⏱️ 30 min•🌡️ 350 - 9
Remove the dish from the oven and let it sit for 2-3 minutes to cool slightly and allow the cheese to set. Garnish with fresh chopped chives before serving.
⏱️ 2 min