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Finely chop the fresh herbs: sage, rosemary, parsley, and chives.
In a saucepan, melt the butter together with the half and half to create a creamy sauce.
Lightly grease a baking tray with some neutral oil or butter to prevent sticking.
Spread a layer of the shredded potatoes in the tray and season them with salt and pepper.
Sprinkle a layer of the chopped herbs over the potatoes.
Add a layer of shredded cheddar and mozzarella cheese on top.
Sprinkle a light layer of Parmigiano-Reggiano cheese.
Repeat the layering process with potatoes, seasoning, herbs, and cheeses until the tray is full, finishing with a layer of cheddar and mozzarella cheese on top.
Pour the butter and half-and-half sauce over the final cheese layer.
Top with a final sprinkle of Parmigiano-Reggiano cheese.
Cover the tray with foil and bake at 365°F for about 30 minutes.
After 30 minutes, remove the foil and continue baking uncovered at 350°F for another 30 minutes, or until the top is golden brown.
Allow the dish to rest for a minute to cool slightly.
Garnish with a bit of chopped chives before serving.