Peg's Famous Christmas Potatoes (Cheesy Hash Brown Casserole)
Peg's Famous Christmas Potatoes (Cheesy Hash Brown Casserole)
Ingredients
For the Casserole Layers
- 1 1/2 pounds frozen shredded potatoes, thawed
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 1/2 cups shredded cheddar and mozzarella cheese mix
- 1/2 cup grated Parmigiano Reggiano, for layers
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon neutral oil, for greasing pan
For the Cream Sauce
- 1/4 cup butter
- 1 1/2 cups half-and-half
For Finishing
- 1/4 cup grated Parmigiano Reggiano, for topping
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 365°F. Grease a 9x13 inch oven-safe dish or a large cast iron skillet generously with neutral oil.
⏱️ 5 min•🌡️ 365
- 2
Begin layering the ingredients in the prepared dish. Spread about one-third of the thawed shredded potatoes evenly across the bottom. Season generously with about 1/3 teaspoon of salt and 1/6 teaspoon of black pepper. Sprinkle with about one-third of the finely chopped fresh herbs (sage, rosemary, parsley). Add about one-third of the shredded cheddar and mozzarella cheese mix, followed by about one-third of the 1/2 cup grated Parmigiano Reggiano.
⏱️ 5 min
- 3
Repeat the layering process two more times until all the potatoes, seasonings, herbs, and cheeses (from the 'For the Casserole Layers' section) are used, ensuring no single layer is too thick.
⏱️ 5 min
- 4
In a small saucepan, melt the butter over medium heat. Once melted, stir in the half-and-half until well combined and slightly warmed.
⏱️ 3 min
- 5
Evenly pour the butter and half-and-half mixture over the layered potatoes and cheeses in the skillet, ensuring it seeps down through the layers.
⏱️ 1 min
- 6
Top the casserole with the remaining 1/4 cup of grated Parmigiano Reggiano. Cover the skillet tightly with aluminum foil.
⏱️ 1 min
- 7
Bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 365
- 8
Remove the foil and reduce the oven temperature to 350°F. Return the uncovered casserole to the oven and bake for another 30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 350
- 9
Carefully remove the dish from the oven and let it rest for 5 minutes before serving.
⏱️ 5 min
- 10
Garnish with fresh chives before serving.
Kitchen Tools
Nutrition Facts (per serving)
Peg's Famous Christmas Potatoes (Cheesy Hash Brown Casserole)
Ingredients
For the Casserole Layers
- 1 1/2 pounds frozen shredded potatoes, thawed
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 1/2 cups shredded cheddar and mozzarella cheese mix
- 1/2 cup grated Parmigiano Reggiano, for layers
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon neutral oil, for greasing pan
For the Cream Sauce
- 1/4 cup butter
- 1 1/2 cups half-and-half
For Finishing
- 1/4 cup grated Parmigiano Reggiano, for topping
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 365°F. Grease a 9x13 inch oven-safe dish or a large cast iron skillet generously with neutral oil.
⏱️ 5 min•🌡️ 365 - 2
Begin layering the ingredients in the prepared dish. Spread about one-third of the thawed shredded potatoes evenly across the bottom. Season generously with about 1/3 teaspoon of salt and 1/6 teaspoon of black pepper. Sprinkle with about one-third of the finely chopped fresh herbs (sage, rosemary, parsley). Add about one-third of the shredded cheddar and mozzarella cheese mix, followed by about one-third of the 1/2 cup grated Parmigiano Reggiano.
⏱️ 5 min - 3
Repeat the layering process two more times until all the potatoes, seasonings, herbs, and cheeses (from the 'For the Casserole Layers' section) are used, ensuring no single layer is too thick.
⏱️ 5 min - 4
In a small saucepan, melt the butter over medium heat. Once melted, stir in the half-and-half until well combined and slightly warmed.
⏱️ 3 min - 5
Evenly pour the butter and half-and-half mixture over the layered potatoes and cheeses in the skillet, ensuring it seeps down through the layers.
⏱️ 1 min - 6
Top the casserole with the remaining 1/4 cup of grated Parmigiano Reggiano. Cover the skillet tightly with aluminum foil.
⏱️ 1 min - 7
Bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 365 - 8
Remove the foil and reduce the oven temperature to 350°F. Return the uncovered casserole to the oven and bake for another 30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 350 - 9
Carefully remove the dish from the oven and let it rest for 5 minutes before serving.
⏱️ 5 min - 10
Garnish with fresh chives before serving.