Peg's Christmas Potatoes
Peg's Christmas Potatoes
Ingredients
For the Potatoes
- 32 ounces shredded potatoes, frozen, thawed
For the Creamy Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups half-and-half
For the Herb Mixture
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, finely chopped
For Layering & Topping
- 1 tablespoon neutral oil, for greasing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded low-moisture Mozzarella cheese
- 3/4 cup Parmesan cheese, freshly grated, divided
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 365°F. Lightly grease a 9-inch cast iron skillet or similar oven-safe baking dish with neutral oil.
⏱️ 5 min•🌡️ 365
- 2
In a small bowl, combine the finely chopped fresh sage, rosemary, and parsley. Set aside.
⏱️ 3 min
- 3
In a small saucepan over medium-low heat, melt the unsalted butter. Once melted, stir in the half-and-half until well combined and warmed through. Remove from heat and set aside.
⏱️ 5 min
- 4
Spread about one-third of the thawed shredded potatoes evenly in the bottom of the prepared skillet. Season generously with a pinch of kosher salt and black pepper.
⏱️ 2 min
- 5
Sprinkle about one-third of the chopped herb mixture over the potatoes. Follow with an even layer of about one-third of the shredded Cheddar and Mozzarella cheeses, then sprinkle with 1/4 cup of the grated Parmesan cheese.
⏱️ 3 min
- 6
Repeat the layering process two more times: potatoes, salt and pepper, herbs, shredded mixed cheeses, and then another 1/4 cup of grated Parmesan cheese. Ensure no single layer is too thick.
⏱️ 5 min
- 7
Evenly pour the warm butter and half-and-half mixture over the top of the layered potatoes and cheeses. Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the very top.
⏱️ 2 min
- 8
Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 30 minutes.
⏱️ 30 min•🌡️ 365
- 9
After 30 minutes, carefully remove the foil. Reduce the oven temperature to 350°F and continue to bake uncovered for another 30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 350
- 10
Remove the skillet from the oven and let the potatoes rest for a minute or two to cool slightly before serving. Garnish with fresh chopped chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peg's Christmas Potatoes
Ingredients
For the Potatoes
- 32 ounces shredded potatoes, frozen, thawed
For the Creamy Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups half-and-half
For the Herb Mixture
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, finely chopped
For Layering & Topping
- 1 tablespoon neutral oil, for greasing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded low-moisture Mozzarella cheese
- 3/4 cup Parmesan cheese, freshly grated, divided
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 365°F. Lightly grease a 9-inch cast iron skillet or similar oven-safe baking dish with neutral oil.
⏱️ 5 min•🌡️ 365 - 2
In a small bowl, combine the finely chopped fresh sage, rosemary, and parsley. Set aside.
⏱️ 3 min - 3
In a small saucepan over medium-low heat, melt the unsalted butter. Once melted, stir in the half-and-half until well combined and warmed through. Remove from heat and set aside.
⏱️ 5 min - 4
Spread about one-third of the thawed shredded potatoes evenly in the bottom of the prepared skillet. Season generously with a pinch of kosher salt and black pepper.
⏱️ 2 min - 5
Sprinkle about one-third of the chopped herb mixture over the potatoes. Follow with an even layer of about one-third of the shredded Cheddar and Mozzarella cheeses, then sprinkle with 1/4 cup of the grated Parmesan cheese.
⏱️ 3 min - 6
Repeat the layering process two more times: potatoes, salt and pepper, herbs, shredded mixed cheeses, and then another 1/4 cup of grated Parmesan cheese. Ensure no single layer is too thick.
⏱️ 5 min - 7
Evenly pour the warm butter and half-and-half mixture over the top of the layered potatoes and cheeses. Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the very top.
⏱️ 2 min - 8
Cover the skillet tightly with aluminum foil. Bake in the preheated oven at 365°F for 30 minutes.
⏱️ 30 min•🌡️ 365 - 9
After 30 minutes, carefully remove the foil. Reduce the oven temperature to 350°F and continue to bake uncovered for another 30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 350 - 10
Remove the skillet from the oven and let the potatoes rest for a minute or two to cool slightly before serving. Garnish with fresh chopped chives.
⏱️ 2 min