Holiday Potatoes

Holiday Potatoes
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Simple yet decadent, these are a family favorite. We call them 'Holiday Potatoes' but any day can be called a holiday when these make an appearance. What makes these exceptionally easy is that they can be prepared in advance.
Servings Prep Time
8 20minutes
Cook Time
40minutes
Servings Prep Time
8 20minutes
Cook Time
40minutes
Holiday Potatoes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Simple yet decadent, these are a family favorite. We call them 'Holiday Potatoes' but any day can be called a holiday when these make an appearance. What makes these exceptionally easy is that they can be prepared in advance.
Servings Prep Time
8 20minutes
Cook Time
40minutes
Servings Prep Time
8 20minutes
Cook Time
40minutes
Ingredients
Servings:
Units:
Instructions
  1. Wash the russet potatoes an place in a large pot, cover with cool salted water. Bring to a boil and reduce heat to low. Cook until potatoes are just tender but the skins are not splitting, About 20 minutes. *
  2. Once the potatoes are tender, remove from the pot and place on a sheet pan, chill in the refrigerator.
  3. Peel the chilled potatoes. Using a food processor, grate the onion and set aside. Grate 2 potatoes and place in the buttered baking pan. Sprinkle with 1/4th the onion, salt, pepper, paprika and chives. Grate 2 more potatoes and repeat layering with onion and seasonings. Repeat until all the potatoes have been layered into the pan along with all the onion and seasoning. Ending with salt, pepper, paprika and chives.
  4. Pre-heat oven to 350.
  5. In a large microwave safe measuring cup, measure 1 cup cream or half and half. Add 1/2 cup butter to the cream. Microwave for about 2 minutes. Allow the butter to melt into the cream, microwave in short increments until butter is melted.
  6. Pour the cream / butter mixture over the potatoes. Bake at 350 uncovered for about 30 minutes or until the potatoes are bubbling and starting to brown.
Recipe Notes

* Avoid cooking the potatoes at a boil, you want the skins to stay in tact and the potatoes to be tender but not mushy.
If preparing these in advance add the cream / butter  mixture just prior to baking. These of course can be made with milk instead of cream or half and half, they aren't quite as delectable but still very good.

Adapted from The Irish Potatoes on Allrecipes.com

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


Comments

Holiday Potatoes — 2 Comments

  1. These potatoes are delicious! We just finished our Easter dinner. We will certainly have these again. Thanks for sharing.

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