The Irish Potatoes - cooking recipe

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)

Preparation

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.