Description
This Irish Scalloped Potatoes with Cabbage & Cheddar recipe features tender russet potatoes layered with buttery cabbage, leeks, garlic, and sharp Irish cheddar cheese, all baked in a creamy sauce until golden and bubbling. Perfect as a comforting side dish or a hearty vegetarian main, it brings classic Irish flavors to your table with an irresistible cheesy finish.
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 & Oils
- 2 1/2 cups heavy cream
- 1/2 lb Irish cheddar cheese, shredded
- Olive oil (enough to cover skillet bottom plus a drizzle)
Seasonings & Toppings
- Kosher salt
- 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 degrees Fahrenheit to prepare for baking the scalloped potatoes.
- Sauté leeks and cabbage: Heat a 12-inch cast-iron skillet over medium heat and add enough olive oil to cover the bottom. Once hot, add sliced leeks and cook for about 5 minutes. Then add sliced cabbage with an additional drizzle of olive oil and a good pinch of kosher salt. Cook for 8 to 10 minutes while stirring frequently. Reduce heat to low, add 2 tablespoons of water, and cook an additional 5 minutes until the vegetables are tender and caramelized.
- Add garlic: Stir in the minced garlic and cook for about one more minute until fragrant. Remove the cabbage mixture to a plate and keep the skillet for layering.
- Simmer cream: In a small saucepan, warm the heavy cream over medium-low heat until it gently simmers, then remove from heat.
- Prepare potatoes: Slice and end off each potato, then use a mandoline to thinly slice them to approximately one-eighth inch thickness, making sure they are pliable.
- Layer the casserole: Arrange two layers of potato slices in a circular pattern in the skillet, overlapping slightly. Season lightly with kosher salt. Pour one-fourth of the warm heavy cream over the potatoes. Spread one-fourth of the cabbage mixture and one-fourth of the shredded Irish cheddar cheese on top. Repeat this layering process four times total, ending with cheese on top.
- Bake covered: Cover the skillet tightly with aluminum foil and bake in the preheated oven for 40 minutes.
- Bake uncovered: Remove the foil and continue baking uncovered for another 30 minutes or until the potatoes are tender when pierced with a paring knife and the top has turned golden brown.
- Rest and garnish: Let the scalloped potatoes cool for 5 minutes before serving. Garnish with fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt to taste.
Notes
- Using a mandoline ensures evenly thin potato slices which helps the dish cook uniformly.
- Irish cheddar adds a distinctive sharp flavor but you can substitute with a sharp white cheddar if needed.
- Low and slow cooking of cabbage and leeks develops rich sweetness—don’t skip the caramelization step.
- If you do not have a cast-iron skillet, a similarly sized oven-safe baking dish can be used.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 95 mg
