Description
This Irish Scalloped Potatoes with Cabbage & Cheddar recipe features thinly sliced russet potatoes layered with a savory mix of caramelized leeks and cabbage, creamy heavy cream, and sharp Irish cheddar cheese. Baked until tender and golden, it's a comforting, flavorful dish perfect for family dinners or festive occasions.
Ingredients
Scale
Vegetables
- 2 leeks, thinly sliced
- 1 lb thinly sliced green cabbage
- 4 garlic cloves, minced
- 3 lbs russet potatoes, scrubbed and thinly sliced ⅛ inch
Dairy & Oils
- 2 ½ cups heavy cream
- ½ lb Irish cheddar cheese, shredded
- Olive oil (enough to cover skillet bottom plus another drizzle)
Seasonings & Garnishes
- Kosher salt (to taste)
- Fresh parsley, chopped (for topping)
- Minced chives (for topping)
- Freshly cracked black pepper (for topping)
- Flaky sea salt (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the scalloped potatoes.
- Cook Leeks and Cabbage: Heat a 12-inch cast-iron skillet over medium heat and drizzle enough olive oil to cover the bottom. Once hot, add the leeks and cook for about 5 minutes until softened. Add the sliced cabbage with another drizzle of olive oil and a pinch of kosher salt. Cook for 8-10 minutes, stirring often. Reduce heat to low, add 2 tablespoons of water, and cook for another 5 minutes until the vegetables are tender and caramelized.
- Add Garlic: Stir in minced garlic and cook for about one minute until fragrant. Transfer the cabbage mixture to a plate and set aside. Reserve the skillet.
- Simmer Cream: Pour the heavy cream into a small saucepan over medium-low heat and gently bring just to a simmer without boiling.
- Slice Potatoes: Meanwhile, thinly slice the potatoes using a mandolin to about ⅛ inch thick, ensuring slices are pliable and uniform for even cooking.
- Layer Ingredients: Arrange two layers of potato slices in the skillet in a circular overlapping pattern. Season lightly with salt. Pour a quarter of the simmered cream over the potatoes, followed by a quarter of the cabbage mixture and a quarter of the shredded cheddar cheese.
- Repeat Layers: Repeat layering two potato layers, seasoning with salt, then cream, cabbage mixture, and cheddar cheese three more times, completing four layers total.
- Bake Covered: Cover the skillet tightly with aluminum foil and bake in the oven for 40 minutes to soften the potatoes and meld flavors.
- Bake Uncovered: Remove the foil and continue baking uncovered for 30 minutes until the potatoes are tender when pierced with a knife and the top is golden and bubbly.
- Rest and Garnish: Let the dish cool for 5 minutes before serving. Garnish with fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt for added flavor and texture.
Notes
- Using a mandolin ensures uniform potato slices for even cooking and creamy texture.
- If Irish cheddar is unavailable, use sharp white cheddar cheese as a substitute.
- The heavy cream can be substituted with half-and-half for a slightly lighter dish, but creaminess will be reduced.
- Cast-iron skillet is preferred for even heat distribution and presentation but use an oven-safe baking dish if unavailable.
- Letting the dish rest before serving helps the layers set, making it easier to slice and serve.
- To make it gluten-free, ensure that the kosher salt and other ingredients are certified gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 95 mg
