The Irish Potatoes

Ingredients

• Servings: 8
• 8 large russet potatoes
• 1 tablespoon butter
• 1/2 small onion, minced
• salt and ground black pepper to taste
• 1/2 cup butter, melted
• 1/2 cup heavy whipping cream
• 1/2 cup half-and-half
• 1/4 teaspoon paprika (optional)
• 2 tablespoons chopped fresh parsley (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• place the potatoes into a large pot and cover with salted water; bring to a boil. cook the potatoes at a boil for 10 minutes; drain. set potatoes aside to cool.
• once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• preheat an oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch baking dish with 1 tablespoon butter.
• grate 2 of the potatoes into the bottom of the prepared baking dish. sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. repeat layering until all ingredients are used and dish is full.
• drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• bake in the preheated oven until the top is bubbling, about 30 minutes.
• garnish with chopped fresh parsley to serve.