Name: Irish Scalloped Potatoes with Cabbage and Cheddar Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Irish
Ingredients: 2 leeks, thinly sliced; 1 lb thinly sliced green cabbage; 4 garlic cloves, minced; 3 lbs russet potatoes, scrubbed and thinly sliced ⅛ inch thick; 2 ½ cups heavy cream; ½ lb Irish cheddar cheese, shredded; olive oil (enough to cover skillet bottom plus an additional drizzle); kosher salt (to taste and pinches for layers); 2 tablespoons water; fresh parsley, chopped (for topping); minced chives (for topping); freshly cracked black pepper (for topping); flaky sea salt (for topping)

If you’re craving something hearty and bursting with comforting flavors, you’ve got to try this Irish Scalloped Potatoes with Cabbage and Cheddar Recipe. It’s the kind of dish that wraps you in warmth, with tender potatoes, savory cabbage, and sharp Irish cheddar all baked to golden perfection.

The image shows a cooked creamy dish in a black round skillet. The top layer is made of melted golden-brown cheese, with toasted parts adding a crispy texture. Beneath the cheese, thin slices of light beige potatoes are visible, mixed with caramelized brown onion pieces spread evenly across the surface. The edges of the dish show bubbling cream sauce mixed with cheese, creating a rich and smooth texture. The skillet sits on a dark wooden surface with a white marbled texture underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Scalloped Potatoes with Cabbage and Cheddar Recipe
Top Tip
How to Serve Irish Scalloped Potatoes with Cabbage and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Scalloped Potatoes with Cabbage and Cheddar Recipe

Why You'll Love This Recipe

I honestly get so excited every time I make this dish. It’s like a cozy hug in a skillet. Whether it’s family dinner or a special gathering, this layered casserole never fails to impress and satisfy.

Comfort on a plate: Layers of creamy potatoes and cabbage bring out the best Irish comfort flavors.
Perfectly balanced: The sharpness of Irish cheddar cuts through the creaminess for a delicious bite every time.
Beautiful presentation: Baked right in the skillet, it looks as amazing as it tastes.
Easy to prep: With simple, fresh ingredients and straightforward steps, this recipe is doable any day of the week.

Ingredients & Why They Work

Every ingredient here has a role in making this dish truly special. When shopping, look for fresh, firm vegetables and quality Irish cheddar to get that authentic flavor.

Flat lay of thinly sliced leeks, a small pile of thinly sliced green cabbage, four whole uncracked garlic cloves, a few sprigs of fresh parsley, a small bunch of minced chives, a small white ceramic bowl filled with olive oil, a small white ceramic bowl of kosher salt, a small white ceramic bowl filled with heavy cream, three whole russet potatoes with natural skin, a small mound of shredded Irish cheddar cheese, a small white ceramic bowl containing flaky sea salt, and a small white ceramic bowl with freshly cracked black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Leeks: They add a subtle oniony sweetness that blends beautifully with the cabbage.
Green cabbage: Provides a tender-crisp texture and earthy flavor that complements the potatoes.
Garlic: Just enough to add a gentle aromatic kick without overpowering.
Russet potatoes: Their starchy nature is perfect for scalloped potatoes, holding cream and melting tender in the oven.
Heavy cream: Creates that rich, velvety sauce that soaks into the layers.
Irish cheddar cheese: Sharp, tangy, and creamy, it elevates every bite with authentic Irish character.
Olive oil: Used for sautéing and adding depth during cooking without overwhelming the other flavors.
Kosher salt: Essential for seasoning each layer perfectly and enhancing natural flavors.
Fresh parsley and minced chives: For a fresh, herbaceous finish that brightens the whole dish.
Freshly cracked black pepper & flaky sea salt: Final touches that add texture and a burst of seasoning on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Irish Scalloped Potatoes with Cabbage and Cheddar Recipe is wonderfully adaptable to fit your tastes and occasions. Whether you want to add a personal touch or tweak it for dietary needs, there’s plenty of room to make it truly your own.

Vegetarian & Gluten-Free: This recipe is naturally vegetarian and can easily be gluten-free—just be sure your kosher salt is certified gluten-free. It’s a fantastic option for those avoiding gluten but craving something hearty and comforting.
Cheese Swap: If Irish cheddar is tricky to find, a sharp white cheddar makes a great substitute. I’ve used aged English cheddar before and loved the extra depth it brings to the dish.
Lighter Version: For those watching their cream intake, substitute half and half or even whole milk for the heavy cream. Just know the scalloped potatoes will be lighter in richness but still deliciously satisfying.
Herbal Twist: Feel free to add fresh thyme or rosemary into the cream as it simmers, infusing subtle herbal notes that complement the cabbage and potatoes beautifully.
Make Ahead: I often prep the entire casserole a day ahead and refrigerate it before baking. When baking from cold, just add 10-15 extra minutes to the bake time and the results are just as amazing.

Step-by-Step: How I Make Irish Scalloped Potatoes with Cabbage and Cheddar Recipe

A stack of creamy potato gratin is placed in the center of a white plate with a floral pattern, showing several layers of thin, golden-brown baked potato slices covered with melted cheese and small green chopped herbs sprinkled on top. The edges show browned bits of caramelized onion mixed with the creamy sauce. A copper fork rests on the right side of the plate, and a few fresh green parsley leaves are placed for garnish around the gratin. The plate sits on a white marbled surface with a wooden texture partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat the Oven and Prepare Your Skillet

Start by setting your oven to 375°F. This ensures it’s perfectly heated once your scalloped potatoes are ready to bake. Meanwhile, place a 12-inch cast-iron skillet on the stove over medium heat. Add enough olive oil to coat the bottom – this helps prevent sticking and adds a lovely richness to those sautéed veggies.

Step 2: Sauté Leeks and Cabbage Till Tender and Caramelized

Start by adding the sliced leeks to the hot olive oil. Cook for about 5 minutes until they're soft and fragrant. Then toss in the thinly sliced green cabbage with another drizzle of olive oil and a good pinch of kosher salt. Stir often as it cooks for 8-10 minutes. Lower the heat to low, add 2 tablespoons of water to keep everything moist, and cook for an additional 5 minutes. You'll notice the cabbage becomes tender and develops a beautiful caramelized color — this is key for that deep, savory flavor!

Step 3: Add Aromatic Garlic and Set Aside

Stir your minced garlic into the skillet and cook just about 1 minute until it’s fragrant but not browned. The garlic adds a subtle punch that brightens the cabbage mixture. Once ready, transfer this fragrant cabbage and leek blend to a plate, and set your skillet aside—it will be reused for layering.

Step 4: Gently Simmer the Heavy Cream

Pour 2 ½ cups of heavy cream into a small saucepan and warm it over medium-low heat. Heat it gently until it just starts to simmer—be careful not to let it boil to retain that creamy texture. This warm cream will soak into your potatoes, ensuring every bite is velvety and luscious.

Step 5: Thinly Slice the Potatoes

While the cream is warming, prep your potatoes. Slice off both ends of each russet potato and thinly slice them using a mandolin to about ⅛ inch thick. Thin slices are crucial—they cook evenly and layer beautifully, making the casserole tender and uniform throughout. The slices should be pliable enough to nestle together in your skillet.

Step 6: Layer Potatoes, Cream, Cabbage, and Cheese

Start your layering with two circular overlapping layers of potato slices at the bottom of the skillet. Sprinkle with a pinch of kosher salt to season. Pour one-fourth of the warm cream over the potatoes, followed by a quarter of your cabbage mixture and a quarter of the shredded Irish cheddar. The contrast of creamy potatoes, savory cabbage, and sharp cheddar is simply irresistible.

Repeat this layering process three more times. Potatoes, salt, cream, cabbage, and cheese—building up to a glorious casserole with a cheesy cabbage top. Taking your time here ensures every bite has a perfect balance of flavors.

Step 7: Bake Covered, Then Uncovered for Golden Perfection

Cover your skillet tightly with foil and bake in the preheated oven at 375°F for 40 minutes. This initial covered baking steams the potatoes until tender. After that, remove the foil and return the skillet to the oven for another 30 minutes. This uncovered time lets the top layer crisp and turn a gorgeous golden brown. To check doneness, pierce the potatoes with a paring knife – they should slide in easily.

Step 8: Rest, Garnish, and Serve

Once out of the oven, let the potatoes rest for about 5 minutes. This helps the layers set slightly, making it easier to serve. Finish with a sprinkle of fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt for a final burst of color and flavor. Then dig in and enjoy a warm, comforting bowl of classic Irish comfort food!

Top Tip

Mastering the Irish Scalloped Potatoes with Cabbage and Cheddar Recipe is all about layering flavors and textures just right. These tips will help you bring out the best in every bite.

Use a Mandolin for Uniform Slices: Thin, even slices of potatoes ensure they cook perfectly through without any crunchy surprises. I always rely on my mandolin for this step—it’s a game changer!
Caramelize Your Cabbage Slowly: Patience here really pays off. Cooking the cabbage and leeks gently until tender and caramelized builds incredible depth and sweetness I never want to miss.
Warm the Cream Before Pouring: Pouring warm heavy cream over your layers helps it soak in evenly and keeps the potatoes tender as they bake. It’s a gentle touch that makes a big difference.
Don’t Skip the Rest Before Serving: Letting the dish sit for 5 minutes after baking helps everything settle and makes serving easier. I’ve learned that cutting in too soon can cause it to lose its beautiful shape.

How to Serve Irish Scalloped Potatoes with Cabbage and Cheddar Recipe

A round black cast iron pan holds one visible layer of thinly sliced potatoes arranged closely to cover the top fully, each slice pale white with light brown edges and sprinkled with coarse salt. Underneath the potato slices, a golden layer of caramelized onions peeks through in a few places, adding depth to the dish. The pan sits on a dark wooden surface that is replaced with white marbled texture in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes elevate this dish wonderfully. Sprinkle chopped fresh parsley and minced chives for a bright herbal pop. A crack of black pepper adds subtle heat, and flaky sea salt on top gives that irresistible, rustic crunch. These finishing touches make every serving feel special and authentic.

Side Dishes

This hearty casserole pairs beautifully with simple Irish staples: think tender boiled ham, corned beef, or grilled sausages. For a veggie side, steamed green beans or roasted root vegetables complement the creamy potatoes without competing. A crisp green salad provides a refreshing contrast and balances the richness perfectly.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Irish Scalloped Potatoes with Cabbage and Cheddar tightly with foil or plastic wrap and refrigerate. They’ll keep well for up to 3 days, making it an easy option for weekday dinners or leftovers to enjoy the next day.

Freezing

This dish can be frozen either before or after baking. For best texture, freeze it unbaked in a freezer-safe dish, wrapped tightly with foil and plastic wrap. Frozen, it’s good for up to 2 months. Thaw overnight in the fridge before baking.

Reheating

Reheat leftovers in a 350°F oven, covered with foil to keep moisture in, for about 20-25 minutes until warmed through. For an extra golden top, remove the foil in the last 5 minutes. Avoid microwave reheating if you want to keep the creamy texture and crispy edges intact.

Frequently Asked Questions:

Can I use a different cheese if I don’t have Irish cheddar?

Absolutely! If Irish cheddar isn’t available, a sharp white cheddar makes a delicious substitute that gives you a similar rich, tangy flavor.

Is there a gluten-free version of this recipe?

Yes! Just make sure to use kosher salt that’s certified gluten-free, and you’ll have a naturally gluten-free dish perfect for sensitive diets.

Can I prepare this recipe ahead of time?

You can prepare the layers in the skillet and refrigerate the dish before baking. When ready, bake at 375°F but add 10-15 minutes to the bake time to ensure it heats through properly.

What’s the best way to slice the potatoes thinly?

Using a mandolin slicer is the best way to get consistent ⅛ inch thick potato slices. It ensures they cook evenly and remain tender without getting mushy.

Final Thoughts

There’s something truly comforting and soulful about the layers of Irish Scalloped Potatoes with Cabbage and Cheddar. Every step — from slowly caramelizing the cabbage to that golden baked finish — feels like a warm hug on a plate. Whether served as a hearty side or a wholesome main, this recipe invites you to savor Irish tradition with each creamy, cheesy bite. I hope you enjoy making and sharing it as much as I do!