Description
This Irish Scalloped Potatoes with Cabbage & Cheddar recipe combines tender, thinly sliced potatoes layered with caramelized cabbage, leeks, garlic, and creamy Irish cheddar cheese. Baked to golden perfection and topped with fresh herbs and sea salt, this comforting dish is a perfect side or vegetarian main suitable for a hearty meal.
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” thick)
Dairy & Fats
- 2 ½ cups heavy cream
- ½ lb Irish cheddar cheese, shredded
- Olive oil (enough to cover skillet bottom + for drizzling)
Seasonings & Toppings
- 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: 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 add enough olive oil to cover the bottom. When hot, add the thinly sliced leeks and cook for about 5 minutes. Add the sliced cabbage, another drizzle of olive oil, and a good pinch of kosher salt. Cook for 8 to 10 minutes, stirring frequently until the cabbage begins to soften. Reduce the heat to low, add 2 tablespoons of water, and cook for an additional 5 minutes until the cabbage is tender and caramelized.
- Add Garlic: Stir in the minced garlic and cook for about one more minute until fragrant. Transfer the cabbage mixture to a plate and set aside, reserving the skillet.
- Simmer Cream: Pour the heavy cream into a small saucepan and heat over medium-low until it reaches a gentle simmer, stirring occasionally.
- Prepare Potatoes: Slice the scrubbed russet potatoes very thinly (approximately ⅛ inch thick) using a mandoline or sharp knife to create pliable slices.
- Layer Ingredients: Arrange two layers of potato slices in the skillet in a circular pattern, slightly overlapping each slice. Season lightly with kosher salt. Pour one-quarter of the warm cream over the potatoes, then evenly distribute one-quarter of the cabbage mixture and one-quarter of the shredded Irish cheddar cheese over the top.
- Repeat Layers: Repeat the layering process three more times—two layers of potatoes, a pinch of salt, a quarter of the cream, cabbage, and cheddar—building four total layers with evenly distributed ingredients.
- Bake Covered: Cover the skillet tightly with foil and bake in the preheated oven for 40 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown.
- Rest and Serve: Allow the scalloped potatoes to cool for about 5 minutes before serving. Garnish with fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt to taste.
Notes
- Using a mandoline helps achieve evenly thin potato slices, which cook uniformly and become tender.
- Caramelizing the cabbage slowly develops a sweeter, richer flavor, so avoid rushing the cooking process.
- If a cast-iron skillet is unavailable, use an oven-safe baking dish but adjust layering carefully.
- Irish cheddar can be substituted with sharp white cheddar if unavailable for a similar flavor profile.
- Letting the dish rest before serving allows the cream to thicken slightly, making it easier to slice and serve.
