The Best Irish Potatoes
These Irish potatoes are easy to assemble as a casserole and can be prepared ahead of time. My sister gave me this recipe years ago and it has become a staple of our holiday dinner. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Yes, they're rich but substituting margarine or frozen hash browns would be a travesty!
russet potatoes
8
large
butter
1
tablespoon
onion, minced
½
small
salt and ground black pepper to taste
butter, melted
½
cup
heavy whipping cream
½
cup
half-and-half
½
cup
paprika (Optional)
¼
teaspoon
chopped fresh parsley (Optional)
2
tablespoons
 Place potatoes into a large pot and cover with salted water; bring to a boil and cook 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 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.
