The Irish Potatoes

Ingredients

• 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)

Directions

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 9×13-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.