These Irish potatoes make a simple casserole that can be made in advance. We always serve this dish at our holiday dinner because my sister handed it to me years ago. It goes great with chicken, ham, or beef. If there are any leftovers, they reheat nicely. Although they are rich, it would be a disgrace to replace them with margarine or frozen hash browns!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
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)
Instructions
- 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 9×13-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.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 118 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
These are really good but I use a bag of frozen hash browns taste just as good
The only change I made to this recipe is I substituted a thawed 30-ounce bag of frozen hash browns. It was delicious and less labor intensive.
Family favorite! I have recently started peeling them first, then boiling them. Honestly can’t tell the difference.
Good! Something like a hash brown casserole without all the dairy.
These were delicious! Made them exactly as recipe stated. Next time I’ll use the Simply Potatoes hash browns instead of all of the work grating potatoes. I cooked them a bit too long and ended up adding some extra half and half. Mixed it all up and popped it back in the oven for a few minutes while steaks were finishing on the grill. We loved these!
excellent!
My wife and I love this dish!
My family loved this recipe, this will be a new favorite at our house
It was SO bland. I added extra onion and seasoned every layer with parsley, salt, and pepper. I also added crushed red pepper and chives just because I enjoy big flavor and it seemed a bit light. Still after the first bite I realized this just didn’t work, it just wanted something, It felt very unfinished my husband and kids felt the same way. Since I had tons leftover the next day I decided to try a couple options to save it since I hate waste. I added cheese, garlic powder, and more red pepper and baked it until cheese melted, it helped a bit. I also flattened them into patties and added garlic salt and fried them in butter, that was the best save and actually very good but this recipe is still not worth making again in my house.
I made as directed and they came out perfect, although it never did bubble as the recipe stated. My family thoroughly enjoyed this dish. When I make again, I will be increasing the amount of onions, otherwise I will leave it as is. Thanks!
Unbelievably delicious!! A real keeper!
This is really good! Nice basic flavors, which make it a comforting dish. Only changes I make are using sweet onions, and adding a little cheddar cheese on top. Thanks!
Made this for 6 adults, and this disappeared, nothing is left – it was a huge hit! I followed the advice of adding paprika with each layer, which worked out great. It’s basic in flavors, which is why it’s so good. The only thing I might do a bit different next time would be to very lightly sauté the onions before layering the dish. Thanks, I will definitely be making this again!
I used red potatoes and loved this recipe! It was rich and buttery!
I made this dish in honour of St.Patrick’s Day. It was quite delicious! I added garlic salt to one layer and I substituted the whipping cream (as I didn’t have any) with cream cheese, thinning it with a few tablespoons of milk. I was enjoyed by all!
These were really good! Very creamy! Great side dish to grilled steaks. We will make these again!
I thought this was delicious and paired with a lean protein and some other veggies, isn’t that out of line for a dinner as far as calories.
Thanks for sharing Lilly from Philly!
Yes but have you tried it with spring cabbage.this also is irish once you have it you will want it again and again.Maureen from England.
My mother always made these and now I make them all the time! So easy and simple to make. I have made them with canned evaporated milk and shredded frozen hash brown potatoes and we thought they were just as good. If you use canned milk just keep in mind that it gives it a slighty different taste. My hubby actually likes them better with canned milk. These are a good side dish with just about anything but I always make these with meatloaf.
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 creamy. And the paprika is definitely a must, just like Baking Nana said. Thank you Lilly for this 10 star recipe!