Ingredients
8 large russet potatoes
1 tablespoon butter
½ small onion, minced
salt and ground black pepper to taste
½ cup butter, melted
½ cup heavy whipping cream
½ cup half-and-half
¼ teaspoon paprika (Optional)
2 tablespoons chopped fresh parsley (Optional)
Directions
1
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.
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 an oven to 350 degrees F (175 degrees C).
4
Grease a 9x13-inch baking dish with 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 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.