Caspacci Contadino Patate (Peasant Potatoes)

Leave the butter, cream cheese and hash browns out so that they are room temperature and easier to work with. When those are ready, preheat the oven to 325F.

If you're in a bigger hurry, slowly melt the butter and cream cheese together while roasting your garlic.

Finely chop the green onions. Grate the Cheddar and Parmesan.

Slice garlic and roast until golden brown in evoo (extra virgin olive oil).

In a large mixing bowl pour in the 1/2 of hash browns and 1/2 the Parmesan and combine all other ingredients by folding each in one at a time ensuring that you are getting each to fully cover the hash browns.

You'll now have a somewhat soupy mixture. Start adding more hash browns until the mixture is more firm but still somewhat creamy. While doing this step season to taste with ground sweet basil, a dash of nutmeg, sliced fresh oregano, and ground rosemary. Remember, don't add salt - the cheese does that for you.

Push the mixture down into 9x13x2" pan, pressing down quite firmly to eliminate air.

Pour the remaining Parmesan cheese on top - this will be your crust so ensure it is pressed gently across the top - use a fork to apply pressure but do not push the cheese down so far that it is soaked up by the mixture.

Place on centre rack in oven. It should take an hour to bake, but because oven heat varies, your dish is finished when the Parmesan begins to turn golden brown and the corners are bubbling.