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.
| 448 | Calories |
| 18g | Fat |
| 68g | Carbs |
| 7g | Protein |
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