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Preheat your oven to 365°F. Finely chop the fresh sage, rosemary, and parsley. Set aside.

In a small saucepan, melt the butter with the half-and-half over low heat. Stir continuously until the butter is fully incorporated and the mixture is warm. Do not boil. Remove from heat and set aside.

Lightly grease a cast iron skillet or a similar 9x13 inch baking dish with olive oil to prevent sticking.

Begin layering the ingredients in the prepared skillet. Start with an even layer of the thawed shredded hash brown potatoes, using about one-third of the total potatoes.

Season the potato layer generously with about 1/3 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sprinkle about 1/3 of the finely chopped fresh herbs (sage, rosemary, parsley) over the seasoned potatoes.

Add a layer of about 3/4 cup of the shredded cheddar and mozzarella cheese blend, followed by a sprinkle of about 2 tablespoons of shredded Parmesan Reggiano cheese.

Repeat steps 4, 5, and 6 two more times, creating three distinct layers of potatoes, seasonings, herbs, mixed cheese, and Parmesan. Ensure no single layer is too thick.

Top the layered potatoes with a final, generous layer of the remaining shredded cheddar and mozzarella cheese blend (about 1/2 cup). Evenly pour the melted butter and half-and-half mixture over the entire dish, allowing it to seep down through the layers.

Finish with a final sprinkle of the remaining shredded Parmesan Reggiano cheese on top.

Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 45 minutes.

Remove the foil. Reduce the oven temperature to 350°F. Continue baking uncovered for another 30 minutes, or until the top is golden brown and bubbly, creating a delicious 'cheesed crust.'

Let the dish rest for 5 minutes before serving. Garnish with fresh chopped chives, if desired.


Preheat your oven to 365°F. Finely chop the fresh sage, rosemary, and parsley. Set aside.

In a small saucepan, melt the butter with the half-and-half over low heat. Stir continuously until the butter is fully incorporated and the mixture is warm. Do not boil. Remove from heat and set aside.

Lightly grease a cast iron skillet or a similar 9x13 inch baking dish with olive oil to prevent sticking.

Begin layering the ingredients in the prepared skillet. Start with an even layer of the thawed shredded hash brown potatoes, using about one-third of the total potatoes.

Season the potato layer generously with about 1/3 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sprinkle about 1/3 of the finely chopped fresh herbs (sage, rosemary, parsley) over the seasoned potatoes.

Add a layer of about 3/4 cup of the shredded cheddar and mozzarella cheese blend, followed by a sprinkle of about 2 tablespoons of shredded Parmesan Reggiano cheese.

Repeat steps 4, 5, and 6 two more times, creating three distinct layers of potatoes, seasonings, herbs, mixed cheese, and Parmesan. Ensure no single layer is too thick.

Top the layered potatoes with a final, generous layer of the remaining shredded cheddar and mozzarella cheese blend (about 1/2 cup). Evenly pour the melted butter and half-and-half mixture over the entire dish, allowing it to seep down through the layers.

Finish with a final sprinkle of the remaining shredded Parmesan Reggiano cheese on top.

Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 45 minutes.

Remove the foil. Reduce the oven temperature to 350°F. Continue baking uncovered for another 30 minutes, or until the top is golden brown and bubbly, creating a delicious 'cheesed crust.'

Let the dish rest for 5 minutes before serving. Garnish with fresh chopped chives, if desired.
