Christmas Potatoes
Layered shredded potatoes with cheddar, mozzarella, Parmesan, herbs, butter, and half and half, baked covered then uncovered until golden.
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- sage
- rosemary
- parsley
- butter
- half and half
- neutral oil
- shredded potatoes
- salt
- pepper
- those crushers
- cheddar
- mozzarella
- Parmesan Reggiano
- chives
- 1Chop the herbs — Finely chop the sage, rosemary, and parsley.
- 2Melt the butter — Melt the butter and half and half together.
- 3Oil the tray — Put a little neutral oil down so the potatoes do not stick. Butter could also be used.
- 4Layer the potatoes — Add the shredded potatoes. If they are frozen, that is fine. Season each layer with salt and pepper.
- 5Build the layers — Add a little layer of those crushers, then a layer of the cheddar and mozzarella mixture, and then a little bit of Parmesan Reggiano. Repeat until the tray is full, keeping each layer from becoming too thick.
- 6Add the sauce — Finish with a final layer of the regular cheese, not the Parmesan. Top it with the butter and half and half sauce, then add Parmesan to the top.
- 7Cover and bake — Cover with foil and bake for 30 minutes at 365.
- 8Uncover and bake — Remove the cover and return to the oven uncovered at 350 for another 30 minutes.
- 9Rest the potatoes — Let the potatoes sit for a minute so they are not extremely hot.
- 10Serve the potatoes — Serve with chives.
- Servings not found in the source — set to 4.