![](https://cdn.statically.io/img/www.allrecipes.com/thmb/GDlpf1RH1iVo871FmsFak1y2N5A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5127633-b26c42b97af5497fb2d06fcbe2645100.jpg)
Ingredients
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8 large russet potatoes
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1 tablespoon butter
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½ small onion, minced
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salt and ground black pepper to taste
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½ cup butter, melted
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½ cup heavy whipping cream
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½ cup half-and-half
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¼ teaspoon paprika (Optional)
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2 tablespoons chopped fresh parsley (Optional)
Directions
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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.
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Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
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Preheat an oven to 350 degrees F (175 degrees C).
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Grease a 9x13-inch baking dish with 1 tablespoon butter.
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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.
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Drizzle melted butter, whipping cream, and half-and-half over potato mixture; season with paprika.
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Bake in the preheated oven until the top is bubbling, about 30 minutes.
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Garnish with chopped fresh parsley to serve.
Nutrition Facts (per serving)
448 | Calories |
18g | Fat |
68g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 448 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 11g | 56% |
Cholesterol 50mg | 17% |
Sodium 118mg | 5% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 6g | 22% |
Total Sugars 3g | |
Protein 7g | 13% |
Vitamin C 26mg | 29% |
Calcium 54mg | 4% |
Iron 1mg | 6% |
Potassium 1131mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.