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.
|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|
|2 tablespoons||chopped fresh parsley|
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: http://allrecipes.com/recipe/220533/the-irish-potatoes/