The Irish Potatoes
I love potatoes fixed any way, but this is one of my go-to recipes. I bake up potatoes ahead of time and let them cool, then refrigerate. This makes them easy to grate. I like to top with cheddar cheese the last 10 minutes of baking time.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 | large russet potatoes |
| 2 tablespoons | butter, divided |
| 1/2 | small onion, minced |
| sea salt, to taste | |
| freshly 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 |
| 2 tablespoons | chopped fresh parsley |
Directions:
1 Preheat oven to 350°. Wash and then poke the potatoes with a fork; rub skins with 1 tablespoon of butter. Place on baking pan and bake for 40-45 minutes.
2 Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
3 Preheat oven to 350 degrees F
4 Grease a 9x13-inch baking dish with remaining 1 tablespoon butter.
5 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.
6 Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
7 Bake in the preheated oven until the top is bubbling, about 30 minutes.
8 Garnish with chopped fresh parsley to serve.
Revised from Source: https://allrecipes.com/recipe/220533/the-irish-potatoes/
