Irish Scalloped Potatoes with Cabbage and Cheddar Recipe

Ingredients

Vegetables

• 2 leeks, thinly sliced
• 1 lb thinly sliced green cabbage
• 4 garlic cloves, minced
• 3 lbs russet potatoes, scrubbed and thinly sliced

Dairy

• 2 ½ cups heavy cream
• ½ lb Irish cheddar cheese, shredded

Pantry

• Olive oil (enough to cover skillet bottom plus extra for drizzling)
• Kosher salt (to taste)

Toppings

• Fresh parsley, chopped
• Minced chives
• Freshly cracked black pepper
• Flaky sea salt

Instructions

1. Preheat the oven to 375°F to prepare for baking the dish.
2. Heat a 12-inch cast-iron skillet over medium heat and add enough olive oil to cover the bottom. Once hot, add the leeks and sauté for about 5 minutes. Add the cabbage, another drizzle of olive oil, and a good pinch of kosher salt, cooking for 8-10 minutes while stirring often. Reduce heat to low, add 2 tablespoons of water, and cook for another 5 minutes until the cabbage is tender and caramelized.
3. Stir in the minced garlic and cook for an additional minute until fragrant. Transfer the cabbage mixture to a plate and set aside, leaving the skillet for later use.
4. Pour the heavy cream into a small saucepan and gently simmer it over medium-low heat until warm but not boiling.
5. Using a mandoline or sharp knife, thinly slice the potatoes about ⅛ inch thick to ensure even cooking and pliability.
6. Arrange two layers of potato slices in the skillet in a circular, slightly overlapping pattern. Sprinkle with a pinch of kosher salt. Pour a fourth of the warm cream over the potatoes, then evenly distribute a fourth of the cabbage mixture and a fourth of the shredded cheddar cheese.
7. Repeat the layering process two more times, seasoning each potato layer with a pinch of salt, adding cream, cabbage mixture, and cheddar each time, finishing with a final set of potato layers covered with the remaining cream, cabbage, and cheese.
8. Cover the skillet tightly with foil and bake in the preheated oven for 40 minutes to allow the potatoes to cook through.
9. Remove the foil and continue to bake for an additional 30 minutes until the potatoes are tender when pierced by a paring knife and the top is golden brown.
10. Let the scalloped potatoes cool for about 5 minutes before serving. Top with fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt for added flavor and presentation.

Notes

• Use a mandoline for uniform potato slices to ensure even cooking.
• Russet potatoes are preferred for their starchy texture which yields a creamy finish.
• Adjust salt according to taste but remember cheddar and cabbage add some saltiness.
• Letting the dish rest before serving helps the layers to set and makes slicing easier.
• For a lighter option, substitute half-and-half for heavy cream but the dish will be less rich.
• If you don’t have Irish cheddar, use a sharp cheddar cheese for similar flavor.