Description
This Irish Scalloped Potatoes with Cabbage & Cheddar is a comforting and flavorful dish featuring layers of thinly sliced russet potatoes, tender green cabbage sautéed with leeks and garlic, creamy heavy cream, and sharp Irish cheddar cheese. Baked to golden perfection, this skillet-baked casserole is topped with fresh herbs and sea salt for an authentic Irish-inspired side or main dish perfect for family dinners or gatherings.
Ingredients
Units
Scale
Vegetables
- 2 leeks, thinly sliced
- 1 lb thinly sliced green cabbage
- 4 garlic cloves, minced
- 3 lbs russet potatoes, scrubbed and thinly sliced 1/8 inch thick
Dairy & Oils
- 2 1/2 cups heavy cream
- 1/2 lb Irish cheddar cheese, shredded
- olive oil (enough to cover skillet bottom plus an additional drizzle)
Seasonings & Toppings
- 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)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare it for baking the scalloped potatoes.
- Sauté Leeks and Cabbage: Heat a 12-inch cast-iron skillet over medium heat and add olive oil to cover the bottom. Add the sliced leeks and cook for about 5 minutes until softened. Add the cabbage, another drizzle of olive oil, and a good pinch of kosher salt. Cook for 8-10 minutes, stirring often, then reduce heat to low, add 2 tablespoons of water, and cook for another 5 minutes until the mixture is tender and caramelized.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant. Transfer the cabbage mixture to a plate and reserve the skillet.
- Simmer Cream: Pour the heavy cream into a small saucepan and heat over medium-low heat until it reaches a gentle simmer, being careful not to boil.
- Prepare Potatoes: Meanwhile, slice off each end of the potatoes. Using a mandolin, thinly slice the potatoes to approximately ⅛ inch thick. The slices should be pliable for layering.
- Layer Ingredients: Arrange two layers of potato slices in the skillet in a circular overlapping pattern. Season with a pinch of kosher salt. Pour one-fourth of the warm cream over the potatoes, then distribute one-fourth of the cabbage mixture and one-fourth of the shredded cheddar cheese evenly over the top.
- Repeat Layers: Repeat the layering process three more times with potatoes, salt, cream, cabbage, and cheddar, ending with a cheesy cabbage layer on top.
- Bake Covered: Cover the skillet with foil and bake in the preheated oven for 40 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 30 minutes until the potatoes are tender when pierced with a knife and the top layer is golden brown.
- Rest and Serve: Let the scalloped potatoes cool for about 5 minutes after baking. Top with fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt before serving.
Notes
- Using a mandolin for slicing potatoes ensures even thin slices for uniform cooking.
- If Irish cheddar is unavailable, use a sharp white cheddar for a similar flavor.
- The dish can be made ahead and refrigerated before baking; increase bake time by 10-15 minutes if baking from cold.
- To make the dish gluten free, ensure the kosher salt used is certified gluten free.
- For a lighter version, substitute half and half or whole milk for heavy cream, but the texture will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 100 mg
