The Irish Potatoes

Serves: 10

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.

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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


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.

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