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; 2 ½ cups heavy cream; ½ lb Irish cheddar cheese, shredded; Olive oil (enough to cover skillet bottom plus another drizzle); Kosher salt (to taste); Fresh parsley, chopped (for topping); Minced chives (for topping); Freshly cracked black pepper (for topping); Flaky sea salt (for topping)

If you’re craving a dish that’s downright comforting with layers of creamy, cheesy goodness, you’ve got to try this Irish Scalloped Potatoes with Cabbage and Cheddar Recipe. It’s everything you want in a classic potato bake but with a lovely Irish twist that’ll warm your heart and your belly.

A round dish in a black pan filled with a creamy baked casserole topped with a golden brown melted cheese layer mixed with caramelized brown onions spread unevenly across the surface. Thin, light beige potato slices are visible under the cheese and onions in some spots, creating a textured top layer with slightly crispy edges. The dish sits on a rustic white marbled surface. 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 first made this recipe on a chilly evening when I was craving something hearty but still fresh and flavorful. The way the leeks and cabbage caramelize alongside those tender russet potatoes, bathed in rich cream and sharp Irish cheddar? Pure magic in every bite.

Comfort in every forkful: Velvety cream and melted cheddar make every bite luscious and satisfying.
Vegetarian-friendly: Packed with veggies and cheese, it’s perfect for a meatless main dish.
Perfect for gatherings: Makes 8 generous servings to share with family or friends.
Beautiful presentation: Baking in a cast-iron skillet creates a golden, bubbly crust that’s as pretty as it is tasty.

Ingredients & Why They Work

Before you start, grab some fresh, crisp vegetables and good quality Irish cheddar. Using a mandolin to slice the potatoes thin and even is a game-changer here—it ensures the potatoes cook perfectly tender and soak up all that incredible flavor.

Flat lay of thinly sliced leeks in a simple white ceramic bowl, a small white bowl with minced garlic cloves, a fresh head of green cabbage with some loose leaves, whole uncracked brown russet potatoes, a small white bowl filled with heavy cream, a small white bowl heaped with shredded pale yellow Irish cheddar cheese, a small bunch of bright green parsley sprigs, a small pile of finely chopped chives, a small white bowl with coarse flaky sea salt, a small white bowl holding freshly cracked black pepper 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: Adds a gentle oniony sweetness that softens beautifully when caramelized.
Green cabbage: Brings a subtle earthiness and a bit of texture to balance the richness.
Garlic: Infuses the dish with a fragrant warmth that ties all the flavors together.
Russet potatoes: Their starchy texture is ideal for creamy scalloped dishes—they get tender but hold their shape well.
Heavy cream: Creates that luscious sauce that makes the layers melt into each other.
Irish cheddar cheese: Sharp and tangy, it adds depth and a rich cheesiness you won’t forget.
Olive oil: Used for cooking veggies gently and adding a hint of fruitiness.
Kosher salt: Enhances all the natural flavors without overpowering.
Fresh parsley: A bright, herbal garnish that freshens each bite.
Minced chives: Adds a mild onion note and lovely color contrast on top.
Freshly cracked black pepper: Gives a little kick at the finish.
Flaky sea salt: For that perfect final crunchy seasoning.

📝

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 versatile, so don’t hesitate to make it your own! Whether you want to adjust the veggies, tweak the cheese, or tailor it for special diets, there are plenty of ways to personalize this comforting dish.

Swap the Cheese: I’ve tried using sharp white cheddar when I couldn’t find Irish cheddar, and it still delivers that rich, tangy goodness I love in this recipe.
Lighten It Up: For a lighter twist, substitute the heavy cream with half-and-half—just know it won’t be quite as luxuriously creamy, but still delicious and satisfying.
Seasonal Veggie Boost: Adding sautéed mushrooms or caramelized onions alongside the leeks and cabbage gives it a deeper, earthier flavor that’s perfect for cozy autumn suppers.
Make it Gluten-Free: It’s naturally gluten-free as long as you ensure your kosher salt and other ingredients are certified gluten-free, so it’s a safe and hearty choice for everyone.
Alternate Cookware: If you don’t have a cast-iron skillet, an oven-safe baking dish works just fine. Just be sure to cover tightly to keep the moisture in during the first baking phase.

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

The dish is a layered potato gratin placed in the center of a white plate with floral patterns on the edges. The gratin has multiple thin layers of golden-brown baked potatoes and melted cheese, topped with small green chive pieces and larger parsley leaves for garnish. The surface has a slightly crispy cheese crust with some browned, caramelized onions adding texture and color contrast. A rose gold fork is placed vertically to the right of the gratin on the plate. The plate sits on a dark rustic wooden surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare the Aromatics

First things first, get your oven heating to a cozy 375°F. While it warms up, grab a 12-inch cast-iron skillet and warm it over medium heat with a good drizzle of olive oil covering the bottom. When the oil shimmers, add your thinly sliced leeks and cook for about 5 minutes until they soften and fill your kitchen with a sweet, gentle aroma.

Step 2: Cook and Caramelize the Cabbage

Next, add the thinly sliced green cabbage along with another drizzle of olive oil and a pinch of kosher salt. Stir frequently for 8 to 10 minutes, allowing the cabbage to soften and begin to caramelize beautifully. Lower the heat to low, add 2 tablespoons of water, then cook for an additional 5 minutes until the veggies are tender and richly golden.

Step 3: Add Garlic and Set Aside

Stir in the minced garlic and let it cook for about one minute until fragrant but not browned—this keeps that fresh garlicky kick. Transfer the fragrant leek and cabbage mixture to a plate and set it aside for layering later. Don’t clean out the skillet just yet! We’ll use it again soon.

Step 4: Simmer the Cream

Pour your 2 ½ cups of heavy cream into a small saucepan and gently warm it over medium-low heat until it just begins to simmer. Avoid boiling; you want it hot enough to meld beautifully with the potatoes but not break or scorch.

Step 5: Slice Your Potatoes Thin

While the cream is warming, use a mandolin to slice your scrubbed russet potatoes about ⅛ inch thick. This thin, uniform slicing is key for even baking and that melt-in-your-mouth texture. The slices should be flexible but not falling apart.

Step 6: Build the First Layers

Arrange two overlapping circular layers of potato slices right in your skillet. Don’t skimp—make those circles pretty and full! Season lightly with kosher salt, then pour a quarter of the warm cream over the potatoes. Next, sprinkle a quarter of the caramelized cabbage mixture atop, and lastly, scatter a quarter of the shredded Irish cheddar cheese evenly over everything.

Step 7: Repeat Layering for Perfect Depth

Repeat the layering process three more times—potatoes, salt, cream, cabbage mix, cheese—until you have four sumptuous layers stacked in the skillet. This layering ensures every bite bursts with balanced creaminess, savory cabbage, and sharp cheddar goodness.

Step 8: Bake Covered to Steam and Soften

Cover the skillet tightly with aluminum foil to trap in moisture. Pop it into the oven and bake for 40 minutes, allowing the potatoes to steam gently and absorb all those wonderful flavors.

Step 9: Uncover and Bake Until Golden

Remove the foil and let the potatoes bake uncovered for another 30 minutes. This final stage crisps up the top beautifully, turning it golden and bubbly. You’ll know it’s done when a paring knife pierces the potatoes effortlessly.

Step 10: Rest, Garnish, and Serve

Let your Irish scalloped potatoes rest for 5 minutes out of the oven—that helps the layers settle and makes serving a dream. Sprinkle with fresh chopped parsley, minced chives, freshly cracked black pepper, and a pinch of flaky sea salt to add brightness and texture. Now, dig in and enjoy a warm, cheesy hug on a plate!

Top Tip

Mastering the Irish Scalloped Potatoes with Cabbage and Cheddar Recipe is all about layering flavors and textures perfectly. Here are some tips that will help make your dish truly shine every time you bake it.

Mandolin Slicing: Using a mandolin to slice your russet potatoes ensures every slice is exactly ⅛ inch thick, which helps the potatoes cook evenly and creates that luscious creamy texture we all crave.
Caramelize Those Veggies: Take your time cooking the leeks and cabbage until they're tender and caramelized. This step elevates the flavor, adding natural sweetness and depth that pairs beautifully with the sharp Irish cheddar.
Simmer the Cream: Gently bringing the heavy cream to a simmer rather than boiling prevents curdling and guarantees a silky sauce that seeps into every layer.
Rest Before Serving: Letting the scalloped potatoes rest for about 5 minutes after baking helps the layers set up, making it easier to slice and serve without losing that gorgeous form.

How to Serve Irish Scalloped Potatoes with Cabbage and Cheddar Recipe

The image shows a black pan filled with one main layer of thin, round potato slices that almost cover the whole pan. The potato slices are pale cream colored with light brown edges, and they are lightly sprinkled with coarse salt, giving a bit of sparkle on top. Underneath the potatoes, there is a hint of a warm, cooked filling, possibly caramelized onions or a similar ingredient, seen through small gaps between the slices. The pan sits on a dark wooden surface, which should be imagined as a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This dish shines with a sprinkle of fresh parsley and minced chives on top, adding a fresh herbal note and a pop of color. Don’t forget the freshly cracked black pepper and flaky sea salt for that final burst of flavor and delightful texture contrast.

Side Dishes

Irish Scalloped Potatoes with Cabbage and Cheddar makes a hearty main course, but it pairs wonderfully with a crisp green salad to lighten the meal. Steamed or roasted root vegetables, sautéed green beans, or even a simple portion of glazed carrots make perfect companions for a balanced, comforting dinner.

Make Ahead and Storage

Storing Leftovers

Once the scalloped potatoes have cooled to room temperature, transfer leftovers to an airtight container and store in the fridge for up to 3 days. The flavors actually deepen after a day, making for delicious reheated servings.

Freezing

This dish freezes beautifully. Wrap the cooled potatoes tightly with plastic wrap and aluminum foil or pack into a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

Reheat leftovers in a preheated oven at 350°F for about 20-25 minutes, covered with foil to prevent drying out. Remove the foil the last 5 minutes to crisp up the top again. You can also reheat individual portions in the microwave, but oven reheating preserves the creamy texture better.

Frequently Asked Questions:

Can I use a different type of cheese if I can’t find Irish cheddar?

Absolutely! While Irish cheddar brings a sharp and authentic flavor, using a sharp white cheddar cheese is a great substitute that will still give you a deliciously cheesy result.

Is there a way to make this recipe lighter?

Yes, you can substitute the heavy cream with half-and-half to reduce the fat content. Keep in mind this will slightly lessen the creaminess and richness of the dish.

Can I prepare this recipe in a baking dish instead of a cast-iron skillet?

Definitely! A cast-iron skillet is preferred for even heat distribution and a rustic presentation, but any oven-safe baking dish will work fine.

How do I know when the scalloped potatoes are done baking?

Your potatoes are done when they’re tender throughout—test by piercing with a paring knife. The top should also be golden and bubbling, signaling that the dish is perfectly cooked.

Final Thoughts

There’s something irresistibly comforting about Irish Scalloped Potatoes with Cabbage and Cheddar—a dish that warms the soul and brightens the table. Whether you’re serving it for a cozy family dinner or as a delightful centerpiece for a festive gathering, every creamy, flavorful bite is sure to bring smiles all around. So gather your ingredients, embrace the process, and enjoy the delicious tradition you’re creating in your kitchen.