Peg’s Christmas Potatoes
Indulge in Peg's Christmas Potatoes, a mouthwatering delight that features velvety layers of creamy potatoes enveloped in a golden, cheesy crust. Infused with aromatic herbs and a sprinkle of garlic, this dish transforms any holiday gathering into a festive feast. Get ready to savor every bite of this comforting classic!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- sage, rosemary, parsley
- shredded potatoesfrozen is fine
🥛Dairy & Eggs(4)
- butter
- cheddar and mozzarella cheese
- Parmigiano-Reggiano
- half and half
🫙Pantry Staples(1)
- neutral oiloptionalcan use butter
🧂Spices & Seasonings(1)
- salt and pepper
Nutrition (per serving)
Calories
420
Protein
13g
Carbs
30g
Fat
29g
👨🍳 Instructions
- 1
Chop sage, rosemary, and parsley finely.
- 2
Melt butter in half and half.
- 3
Grease the tray with a little bit of neutral oil.
- 4
Layer shredded potatoes, seasoning each layer with salt and pepper.
- 5
Add a layer of fresh herbs and a layer of cheese (cheddar and mozzarella).
- 6
Add a layer of Parmigiano-Reggiano.
- 7
Repeat the layering until the tray is full, ensuring not to make any layer too thick.
- 8
Pour the melted butter and half and half mixture over the final layer.
- 9
Top with a final layer of Parmigiano-Reggiano.
- 10
Cover with foil and bake at 365°F for 30 minutes.
- 11
Remove the cover and bake uncovered at 350°F for another 30 minutes or until golden brown.
- 12
Let sit for a minute before serving.
💡 Pro Tips
- ✓Squeeze shredded potatoes in a clean kitchen towel to remove 30-40% of their moisture before layering, preventing a soggy gratin and ensuring crispy edges while the cream sets properly.technique30-40% moisture removal
- ✓Heat your butter-and-half-and-half mixture to 160°F before pouring over layers so it begins gelatinizing starches immediately, creating a cohesive sauce rather than pooling at the bottom.ingredient160°F
- ✓Layer potatoes no thicker than 1/8-inch per layer because slices thinner than this cook through in 25-30 minutes at 375°F, while thicker layers require 45+ minutes and risk undercooking centers.technique1/8-inch per layer, 375°F
- ✓Reserve 2 tablespoons of Parmigiano-Reggiano (about 15% of total cheese) for the final 5 minutes of baking—adding it early causes browning at 340°F instead of 370°F, creating bitter, over-reduced flavor.timing15% reserved, final 5 minutes
- ✓Use a 2:1 ratio of cheddar-to-mozzarella (not reverse) because mozzarella's high moisture content (52%) dilutes flavor; cheddar's lower moisture (37%) concentrates umami and provides structural support during cooking.ingredient2:1 cheddar:mozzarella ratio
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Peg’s Christmas Potatoes
Indulge in Peg's Christmas Potatoes, a mouthwatering delight that features velvety layers of creamy potatoes enveloped in a golden, cheesy crust. Infused with aromatic herbs and a sprinkle of garlic, this dish transforms any holiday gathering into a festive feast. Get ready to savor every bite of this comforting classic!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- sage, rosemary, parsley
- shredded potatoesfrozen is fine
🥛Dairy & Eggs(4)
- butter
- cheddar and mozzarella cheese
- Parmigiano-Reggiano
- half and half
🫙Pantry Staples(1)
- neutral oiloptionalcan use butter
🧂Spices & Seasonings(1)
- salt and pepper
Nutrition (per serving)
Calories
420
Protein
13g
Carbs
30g
Fat
29g
👨🍳 Instructions
- 1
Chop sage, rosemary, and parsley finely.
- 2
Melt butter in half and half.
- 3
Grease the tray with a little bit of neutral oil.
- 4
Layer shredded potatoes, seasoning each layer with salt and pepper.
- 5
Add a layer of fresh herbs and a layer of cheese (cheddar and mozzarella).
- 6
Add a layer of Parmigiano-Reggiano.
- 7
Repeat the layering until the tray is full, ensuring not to make any layer too thick.
- 8
Pour the melted butter and half and half mixture over the final layer.
- 9
Top with a final layer of Parmigiano-Reggiano.
- 10
Cover with foil and bake at 365°F for 30 minutes.
- 11
Remove the cover and bake uncovered at 350°F for another 30 minutes or until golden brown.
- 12
Let sit for a minute before serving.
💡 Pro Tips
- ✓Squeeze shredded potatoes in a clean kitchen towel to remove 30-40% of their moisture before layering, preventing a soggy gratin and ensuring crispy edges while the cream sets properly.technique30-40% moisture removal
- ✓Heat your butter-and-half-and-half mixture to 160°F before pouring over layers so it begins gelatinizing starches immediately, creating a cohesive sauce rather than pooling at the bottom.ingredient160°F
- ✓Layer potatoes no thicker than 1/8-inch per layer because slices thinner than this cook through in 25-30 minutes at 375°F, while thicker layers require 45+ minutes and risk undercooking centers.technique1/8-inch per layer, 375°F
- ✓Reserve 2 tablespoons of Parmigiano-Reggiano (about 15% of total cheese) for the final 5 minutes of baking—adding it early causes browning at 340°F instead of 370°F, creating bitter, over-reduced flavor.timing15% reserved, final 5 minutes
- ✓Use a 2:1 ratio of cheddar-to-mozzarella (not reverse) because mozzarella's high moisture content (52%) dilutes flavor; cheddar's lower moisture (37%) concentrates umami and provides structural support during cooking.ingredient2:1 cheddar:mozzarella ratio