Description
This Irish Scalloped Potatoes with Cabbage & Cheddar is a comforting and hearty dish featuring thinly sliced russet potatoes layered with caramelized cabbage, leeks, garlic, and rich Irish cheddar cheese, all baked in a creamy sauce until golden and tender. Perfect as a main or side, it combines classic Irish flavors with a luscious, cheesy twist.
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 (about ⅛ inch thick)
Dairy
- 2 ½ cups heavy cream
- ½ lb Irish cheddar cheese, shredded
Other
- Olive oil (enough to coat skillet and drizzle)
- Kosher salt, to taste
- Fresh parsley, for topping
- Minced chives, for topping
- Freshly cracked black pepper, for topping
- Flaky sea salt, for topping
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the scalloped potatoes.
- Cook the leeks and cabbage: Heat a 12-inch cast-iron skillet over medium heat and add enough olive oil to cover the bottom. When the oil is hot, add the sliced leeks and cook for about 5 minutes until soft. Add the cabbage with another drizzle of olive oil and a good pinch of kosher salt. Cook, stirring often, for 8 to 10 minutes. Reduce the heat to low, add 2 tablespoons of water, and cook for another 5 minutes until the vegetables are tender and caramelized.
- Add garlic: Stir in the minced garlic and cook for about one minute until fragrant. Transfer the cabbage mixture to a plate and set aside, reserving the skillet for layering the potatoes.
- Simmer the cream: Pour the heavy cream into a small saucepan and warm over medium-low heat until it just starts to gently simmer. Remove from heat and keep warm.
- Prepare the potatoes: Slice off the ends of each potato and use a mandolin to slice them very thinly, about ⅛ inch thick, so they are pliable and perfect for layering.
- Layer the potatoes: Arrange two layers of potato slices in the skillet in a circular overlapping pattern. Season lightly with kosher salt. Pour one-fourth of the cream over the potatoes, then add one-fourth of the cabbage mixture and one-fourth of the shredded cheddar cheese on top.
- Repeat layering: Repeat layering two more times with potatoes, salt, cream, cabbage, and cheese. Finish with a final layer of potatoes topped with the remaining cream, cabbage, and cheddar.
- Bake covered: Cover the skillet tightly with foil and bake in the preheated oven for 40 minutes.
- Bake uncovered: Remove the foil and bake for another 30 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.
- Cool and garnish: Let the scalloped potatoes cool for about 5 minutes after baking. Garnish the dish with fresh parsley, minced chives, freshly cracked black pepper, and a sprinkle of flaky sea salt before serving.
Notes
- Using a mandoline for slicing potatoes ensures even, thin slices for perfect baking and tenderness.
- If you don’t have Irish cheddar, a sharp aged cheddar will work well as a substitute.
- To reduce baking time, parboil the potato slices for 3-4 minutes before layering.
- Cast-iron skillet is ideal for this recipe for even heat distribution, but you can use an oven-safe baking dish if needed.
- Store leftovers covered in the refrigerator and reheat gently to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 110 mg
