Peg's Famous Christmas Potatoes
Peg's Famous Christmas Potatoes
Ingredients
For the Potatoes
- 2 pounds shredded hash brown potatoes, thawed
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups shredded cheddar and mozzarella cheese blend
- 1/2 cup Parmesan Reggiano cheese, shredded
- 1 tablespoon olive oil, for greasing
- 2 tablespoons chives, finely chopped, for garnish
For the Cream Mixture
- 1/2 cup butter
- 1 1/2 cups half-and-half
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, 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.
⏱️ 5 min
- 3
Lightly grease a cast iron skillet or a similar 9x13 inch baking dish with olive oil to prevent sticking.
⏱️ 2 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 1 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
Finish with a final sprinkle of the remaining shredded Parmesan Reggiano cheese on top.
⏱️ 1 min
- 10
Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 45 minutes.
⏱️ 45 min•🌡️ 365
- 11
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.'
⏱️ 30 min•🌡️ 350
- 12
Let the dish rest for 5 minutes before serving. Garnish with fresh chopped chives, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peg's Famous Christmas Potatoes
Ingredients
For the Potatoes
- 2 pounds shredded hash brown potatoes, thawed
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups shredded cheddar and mozzarella cheese blend
- 1/2 cup Parmesan Reggiano cheese, shredded
- 1 tablespoon olive oil, for greasing
- 2 tablespoons chives, finely chopped, for garnish
For the Cream Mixture
- 1/2 cup butter
- 1 1/2 cups half-and-half
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, 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.
⏱️ 5 min - 3
Lightly grease a cast iron skillet or a similar 9x13 inch baking dish with olive oil to prevent sticking.
⏱️ 2 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 1 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
Finish with a final sprinkle of the remaining shredded Parmesan Reggiano cheese on top.
⏱️ 1 min - 10
Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 45 minutes.
⏱️ 45 min•🌡️ 365 - 11
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.'
⏱️ 30 min•🌡️ 350 - 12
Let the dish rest for 5 minutes before serving. Garnish with fresh chopped chives, if desired.
⏱️ 5 min