Description
Irish Scalloped Potatoes with Cabbage & Cheddar is a comforting and flavorful dish featuring tender layers of thinly sliced russet potatoes, caramelized cabbage and leeks, creamy heavy cream, and sharp Irish cheddar cheese. Baked to golden perfection and topped with fresh parsley, chives, black pepper, and flaky sea salt, this hearty casserole is perfect for gatherings or a satisfying main meal.
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
- 2 1/2 cups heavy cream
- 1/2 lb Irish cheddar cheese, shredded
Oils and Seasonings
- Olive oil (enough to cover skillet bottom plus 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 Oven: Set your oven to 375°F to get it ready for baking the scalloped potatoes.
- Cook Leeks and Cabbage: Heat a 12-inch cast-iron skillet over medium heat with enough olive oil to coat the bottom. Add the sliced leeks and cook for about 5 minutes until softened. Add the cabbage with another drizzle of olive oil and a good pinch of kosher salt. Stir often and cook for 8-10 minutes, then reduce heat to low and add 2 tablespoons of water. Continue cooking for another 5 minutes until the cabbage mixture is tender and caramelized.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma. Transfer the cabbage mixture to a plate and reserve the skillet for layering.
- Simmer Cream: Pour the heavy cream into a small saucepan and gently warm it over medium-low heat until it reaches a gentle simmer.
- Prepare Potatoes: While the cream is warming, slice off the ends of the potatoes and thinly slice them using a mandolin to about ⅛ inch thickness. The slices should be pliable for easy layering.
- Layer Ingredients: In the cast-iron skillet, arrange two layers of potato slices in a circular pattern with slight overlap, seasoning each layer lightly with kosher salt. Pour one-fourth of the simmering cream over the potatoes, then distribute one-fourth of the cabbage mixture and one-fourth of the shredded cheddar. Repeat this layering process three more times to build four layers total.
- Bake Covered: Cover the skillet tightly with foil and bake in the preheated oven for 40 minutes to cook the potatoes.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes until the potatoes are tender when pierced and the top is golden brown.
- Rest and Serve: Let the scalloped potatoes cool for about 5 minutes to set. Top with fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt before serving.
Notes
- Use a mandolin slicer for uniform, thin potato slices to ensure even cooking.
- If you don’t have Irish cheddar, sharp white cheddar is a good substitute.
- Cast-iron skillet provides even heat and beautiful browning, but any oven-safe skillet or baking dish can be used.
- Letting the dish rest after baking helps it set and makes serving easier.
- You can prepare the cabbage mixture ahead of time to save time on cooking day.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 95 mg
