Name: Irish Scalloped Potatoes with Cabbage and Cheddar Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 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 drizzles; Kosher salt, to taste; Freshly cracked black pepper, for topping; Flaky sea salt, for topping; Fresh parsley, chopped; Minced chives

There’s nothing quite like the creamy, cheesy comfort of an Irish scalloped potatoes dish, especially when it’s paired with tender cabbage and sharp cheddar. This Irish Scalloped Potatoes with Cabbage and Cheddar Recipe is the perfect way to bring cozy Irish flavors right to your dinner table.

The image shows a cooked creamy dish in a black round skillet. The top layer is made of melted golden-brown cheese, with toasted parts adding a crispy texture. Beneath the cheese, thin slices of light beige potatoes are visible, mixed with caramelized brown onion pieces spread evenly across the surface. The edges of the dish show bubbling cream sauce mixed with cheese, creating a rich and smooth texture. The skillet sits on a dark wooden surface with a white marbled texture underneath. 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 Irish scalloped potatoes bake on a chilly evening, and it quickly became a family favorite comfort food. The combination of caramelized cabbage, silky cream, and that unmistakable tang of Irish cheddar is just unbeatable.

Rich, Creamy Layers: Each bite is full of creamy heavy cream that elevates the humble potato to something spectacular.
Tender Cabbage Twist: Caramelized cabbage and leeks add a subtle sweetness and a lovely texture contrast.
Sharp Irish Cheddar: The bold Irish cheddar cheese adds depth and a satisfying cheesy crust on top.
Simple Yet Impressive: With easy prep and straightforward baking, it’s a dish you can confidently serve anytime.

Ingredients & Why They Work

Getting to know your ingredients is key to mastering this cozy dish. I like to choose fresh, firm potatoes and crisp cabbage for that perfect texture, and of course, using a good Irish cheddar makes all the difference.

Flat lay of thinly sliced leeks, a small pile of thinly sliced green cabbage, four whole uncracked garlic cloves, a few sprigs of fresh parsley, a small bunch of minced chives, a small white ceramic bowl filled with olive oil, a small white ceramic bowl of kosher salt, a small white ceramic bowl filled with heavy cream, three whole russet potatoes with natural skin, a small mound of shredded Irish cheddar cheese, a small white ceramic bowl containing flaky sea salt, and a small white ceramic bowl with freshly cracked black pepper, all arranged symmetrically and balanced, 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: Their delicate onion flavor softens beautifully when cooked, providing a gentle sweetness without overpowering.
Green Cabbage: Thinly sliced to caramelize and add a tender, slightly sweet layer.
Garlic: Adds a fragrant kick to the cabbage mixture, boosting the overall flavor profile.
Russet Potatoes: Ideal for baking and slicing thin, they create creamy layers that soak up the cream perfectly.
Heavy Cream: Delivers that luscious richness that makes scalloped potatoes irresistible.
Irish Cheddar Cheese: A sharp, tangy character that melts into gooey bliss, bringing authenticity to this Irish dish.
Olive Oil: Used for cooking the vegetables and adding subtle fruity notes.
Kosher Salt: Enhances all the flavors and helps balance the creaminess.
Freshly Cracked Black Pepper: Provides a bright, slightly spicy finish on top.
Flaky Sea Salt: The perfect finishing touch for a bit of crunch and burst of salty flavor.
Fresh Parsley and Minced Chives: Vibrant herbs that add color and freshness to balance the richness.

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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

One of the best parts about the Irish Scalloped Potatoes with Cabbage and Cheddar Recipe is how wonderfully versatile it can be. Whether you want to lighten things up, add a seasonal twist, or tailor it to your dietary needs, there’s room to make this dish your own without losing that comforting Irish charm.

Vegetarian and Vegan Adaptations: I love that this recipe is already vegetarian, but if you want to go vegan, swapping out the Irish cheddar for a plant-based cheese and replacing heavy cream with coconut or oat cream works beautifully. The cabbage and leeks still provide that lovely depth of flavor that shines through.
Seasonal Veggie Boost: In the cooler months, I sometimes add a handful of roasted root vegetables like parsnips or carrots between the layers. It adds a touch of sweetness and extra nutrients without overpowering the cabbage and potatoes.
Spiced Up: For a little extra warmth, try adding a pinch of smoked paprika or a dash of nutmeg to the cream before pouring. It complements the sharpness of the Irish cheddar and adds a subtle, cozy twist that I find delightful on chilly days.
Lighter Version: If you want the creamy texture without quite so much richness, swapping heavy cream for half-and-half works well. The potatoes are still tender and silky, and you save a few calories, which is always a win.

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

A stack of creamy potato gratin is placed in the center of a white plate with a floral pattern, showing several layers of thin, golden-brown baked potato slices covered with melted cheese and small green chopped herbs sprinkled on top. The edges show browned bits of caramelized onion mixed with the creamy sauce. A copper fork rests on the right side of the plate, and a few fresh green parsley leaves are placed for garnish around the gratin. The plate sits on a white marbled surface with a wooden texture partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Skillet

Start by preheating your oven to 375 degrees Fahrenheit. This sets the perfect environment for baking those potatoes just right. While the oven is warming up, grab a 12-inch cast-iron skillet and heat it over medium heat. A nice drizzle of olive oil to cover the bottom ensures your veggies won’t stick and will caramelize beautifully.

Step 2: Sauté the Leeks and Cabbage Until Tender and Golden

Add the thinly sliced leeks to the hot skillet and cook for about 5 minutes until they soften and begin to release their sweet aroma. Then toss in the cabbage along with a drizzle more olive oil and a good pinch of kosher salt. Keep stirring as you cook for 8 to 10 minutes to encourage that gorgeous caramelization. Turn the heat down to low, splash in 2 tablespoons of water, and let it steam for another 5 minutes until everything is tender. This process gives you a deep, layered flavor that’s the backbone of this dish.

Step 3: Add Garlic and Set Aside

Once the cabbage mixture is tender, stir in the minced garlic and cook just about a minute more until you can smell the garlicky goodness. Then transfer the veggie mix to a plate—this keeps the skillet free for layering later.

Step 4: Warm the Cream Gently

Pour your 2 ½ cups of heavy cream into a small saucepan and warm it over medium-low heat until it’s gently simmering. This step helps your layers meld beautifully in the oven without shocking the potatoes with cold cream.

Step 5: Slice the Potatoes Paper-Thin

Using a mandolin slicer, carefully slice each scrubbed russet potato about ⅛ inch thick. I find that uniform, delicate slices are key—they cook evenly and layer nicely without turning mushy. If you don’t have a mandolin, a very sharp knife and patience will do, but precision is your friend here.

Step 6: Build Those Beautiful Layers

Start by arranging two layers of potato slices in a circular, slightly overlapping pattern right inside your cast-iron skillet. Sprinkle lightly with kosher salt. Pour one-quarter of your warmed cream over the potatoes, then spread one-quarter of the sautéed cabbage mixture and one-quarter of the shredded Irish cheddar cheese. Repeat this layering process three more times, ending with a generous layer of cheese on top. It’s like building a cozy, creamy potato nest.

Step 7: Bake Covered Then Uncovered

Cover your skillet tightly with foil and pop it into the oven for 40 minutes. This covered bake steams the potatoes tender while allowing the flavors to mingle. After that, remove the foil and bake for another 30 minutes uncovered. This step crisps and browns the top beautifully. You’ll know it’s ready when the top has a gorgeous golden crust and a paring knife slides easily through the potatoes.

Step 8: Rest and Garnish for the Finishing Touch

Once out of the oven, let your scalloped potatoes rest for about 5 minutes—this helps everything set and makes serving easier. To finish, sprinkle fresh chopped parsley, minced chives, freshly cracked black pepper, and flaky sea salt over the top. These fresh herbs and seasoning make each bite pop with brightness and texture, complementing the creamy, cheesy layers beneath.

Top Tip

Mastering the Irish Scalloped Potatoes with Cabbage and Cheddar Recipe is all about layering flavors and textures just right. Here are some tips I've learned along the way to make your dish shine every time.

Use a Mandolin Slicer: Thin, uniform potato slices ensure even cooking and creaminess. I always use a mandolin set to about ⅛ inch thickness to get that perfect tender bite.
Caramelize Your Cabbage and Leeks: Don't rush this step. Taking the time to cook the cabbage and leeks gently over medium then low heat brings out sweet, rich flavors that make the casserole stand out.
Warm the Cream: Pouring warm heavy cream over the layers helps the potatoes cook evenly and prevents the dish from becoming watery. It’s a subtle step that really made a difference for me.
Check Doneness with a Paring Knife: Instead of relying solely on baking time, inserting a paring knife to test tenderness helped me avoid under or overcooking. The potatoes should slide in easily but still hold their shape.

How to Serve Irish Scalloped Potatoes with Cabbage and Cheddar Recipe

A round black cast iron pan holds one visible layer of thinly sliced potatoes arranged closely to cover the top fully, each slice pale white with light brown edges and sprinkled with coarse salt. Underneath the potato slices, a golden layer of caramelized onions peeks through in a few places, adding depth to the dish. The pan sits on a dark wooden surface that is replaced with white marbled texture in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For finishing touches, fresh herbs truly elevate the dish. I love generously topping the scalloped potatoes with chopped fresh parsley and minced chives. Sprinkle freshly cracked black pepper and flaky sea salt on top just before serving for bursts of flavor and a beautiful visual contrast.

Side Dishes

This Irish Scalloped Potatoes with Cabbage and Cheddar makes a hearty side for roasted meats like lamb or beef brisket. It also pairs wonderfully with simple green salads or steamed green beans for a lighter option. For a full Irish-inspired meal, serve alongside corned beef or grilled sausages for a comforting and festive spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover the casserole tightly and store it in the refrigerator for up to 3 days. This helps maintain its creamy texture and fresh flavors without drying out.

Freezing

While this dish is best enjoyed fresh, you can freeze it if needed. Freeze the cooled casserole in an airtight container for up to 1 month. To thaw, transfer to the fridge overnight before reheating.

Reheating

Reheat leftovers gently in a 350°F oven for about 20–25 minutes, covered with foil to prevent drying. Remove the foil for the last 5–7 minutes to crisp up the cheese topping just like when freshly baked.

Frequently Asked Questions:

Can I substitute half-and-half for the heavy cream?

Yes, you can substitute half-and-half if you want a lighter version of this Irish scalloped potatoes dish, but keep in mind it will be less rich and creamy.

Is a cast-iron skillet necessary?

A cast-iron skillet is ideal because it distributes heat evenly and can go from stovetop to oven easily. However, you can use any oven-safe baking dish if you don’t have cast iron.

Can this recipe be made vegan?

For a vegan version, omit the cheese or use vegan cheese alternatives, and substitute heavy cream with plant-based milk or cream alternatives.

How can I tell when the potatoes are done baking?

Insert a paring knife or skewer through the layers; the potatoes should be tender and slide in easily without resistance when fully cooked.

Final Thoughts

This Irish Scalloped Potatoes with Cabbage and Cheddar Recipe is a warm hug on a plate — comforting, hearty, and beautifully layered with classic Irish flavors. Whether served as a side or a main, it’s a soul-satisfying dish that brings a little bit of Ireland right to your table. Enjoy every creamy, cheesy, tender bite and don’t be afraid to share it with loved ones!