Description
This Irish Scalloped Potatoes with Cabbage & Cheddar recipe combines tender, thinly sliced russet potatoes with caramelized cabbage and sharp Irish cheddar cheese, baked to a golden, comforting dish perfect for a hearty family meal or festive occasion.
Ingredients
Scale
Vegetables
- 2 leeks, thinly sliced
- 1 lb thinly sliced green cabbage
- 4 garlic cloves, minced
- 3 lbs russet potatoes, scrubbed and thinly sliced ⅛ inch
Dairy
- 2 ½ cups heavy cream
- ½ lb Irish cheddar cheese, shredded
Other
- Olive oil, enough to cover skillet bottom and additional drizzle
- Kosher salt, to taste
- Toppings: fresh parsley, minced chives, freshly cracked black pepper, flaky sea salt
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the assembled scalloped potatoes.
- Cook leeks and cabbage: Heat a 12-inch cast-iron skillet over medium heat and add enough olive oil to cover the bottom. Once hot, add sliced leeks and cook for about 5 minutes. Then add sliced cabbage, drizzle more olive oil, season with kosher salt, and cook stirring often for 8 to 10 minutes. Reduce heat to low, add 2 tablespoons water, and cook an additional 5 minutes until tender and caramelized.
- Add garlic and simmer cream: Stir minced garlic into the cabbage mixture and cook for about 1 minute more. Transfer the cabbage mixture to a plate and reserve the skillet. Pour heavy cream into a small saucepan over medium-low heat and bring it to a gentle simmer while you prepare the potatoes.
- Slice potatoes: Slice and trim the ends off each potato. Use a mandolin to thinly slice the potatoes approximately 1/8 inch thick, ensuring they are pliable for layering.
- Assemble layers: Arrange two layers of potato slices in the skillet in a circular overlapping pattern. Sprinkle with a pinch of kosher salt. Pour one-fourth of the warmed cream over the potatoes, then top with one-fourth of the cabbage mixture and one-fourth of the shredded cheddar cheese. Repeat this process three more times to complete four layers total.
- Bake covered: Cover the skillet tightly with foil and bake in the preheated oven for 40 minutes to allow the potatoes and cabbage to cook through and flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 30 minutes uncovered, or until the potatoes are tender when pierced with a paring knife and the top is golden brown.
- Cool and garnish: Allow the scalloped potatoes to cool for about 5 minutes before serving. Garnish with fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt for added freshness and flavor.
Notes
- Use a mandolin for uniform potato slices to ensure even cooking and ideal texture.
- If you prefer a lighter dish, substitute half-and-half for heavy cream, but the dish will be less rich.
- Cast-iron skillet is recommended for even heat distribution and baking, but a similarly sized oven-safe baking dish can be used.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven to restore crispness.
- For a vegetarian version, ensure your cheese does not contain animal rennet.
- Add a pinch of nutmeg to the cream for a subtle warm spice flavor that complements the cabbage and cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 90 mg
