The Irish Potatoes

11 Reviews

Prep: 20 min
Cook: 40 min
Ready In: 2 hr

“My sister gave me this recipe years ago and it has become a staple of our holiday or 'company is coming' type of dinner. It's easy to assemble and can be prepared ahead of time. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Everyone always loves 'The Irish Potatoes.' Yes, I know 'The Irish Potatoes' are fattening, but without the butter, whipping cream, and half and half it is just not as good. Substituting margarine or frozen hash browns would be a travesty.” - by LillyfromPhilly

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)

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Metric US

Original recipe yields 8 servings

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 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 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.

Nutrition

Amount Per Serving (8 total)

Calories
448 cal
22%

Fat
17.8 g
27%

Carbs
67.8 g
22%

Based on a 2,000 calorie diet

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Reviews (11)

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korilynne

Jul. 10, 2012

"This has become one of our favorites in the house. It is simple and basic in flavors, but absolutely delicious. The only thing different I do is to cut the butter in half and it still turns out crea..." See moremy. And the paprika is definitely a must, just like Baking Nana said. Thank you Lilly for this 10 star recipe!"

Baking Nana

Jun. 12, 2012

"This really surprised me. It is very good. The only thing I did different was to season each layer of potatoes with salt and pepper& paprika - the paprika is NOT optional, at least in my opinion. ..." See more Next time and YES, there will be a next time I might add some dried chives to the layers. Thanks - this was a tasty addition to our St. Patrick's Day dinner."

Ladylyon

Apr. 6, 2012

"Very bland, tasted them after baking and added cheddar cheese just to give them more flavor. I have other recipes similar to this one that I prefer. Thanks Allrecipes for your website. I will still..." See more be trying your recipes."

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