Description
This comforting Irish scalloped potatoes dish features layers of thinly sliced russet potatoes baked with tender caramelized cabbage, sweet leeks, creamy heavy cream, and sharp Irish cheddar cheese. Finished with fresh herbs and cracked black pepper, this hearty casserole combines classic Irish flavors in a creamy, cheesy bake perfect for a delicious side or main dish.
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
Dairy
- 2 1/2 cups heavy cream
- 1/2 lb Irish cheddar cheese, shredded
Oils and Seasonings
- Olive oil, enough to cover skillet bottom plus drizzles
- Kosher salt, to taste
- Freshly cracked black pepper, for topping
- Flaky sea salt, for topping
Herbs for Topping
- Fresh parsley, chopped
- Minced chives
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit 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. Once hot, add the thinly sliced leeks and cook for about 5 minutes. Add the cabbage, a drizzle of olive oil, and a good pinch of kosher salt. Cook for 8 to 10 minutes, stirring often. Reduce heat to low, add 2 tablespoons of water, and continue cooking for an additional 5 minutes until vegetables are tender and caramelized.
- Add Garlic: Stir in the minced garlic and cook for about 1 more minute until fragrant. Remove the cabbage mixture from the skillet to a plate and reserve the skillet for layering.
- Heat Cream: Pour the heavy cream into a small saucepan and gently simmer over medium-low heat to warm through.
- Prepare Potatoes: Slice off the end of each potato and use a mandolin to thinly slice potatoes about ⅛ inch thick until pliable and ready for layering.
- Assemble Layers: Arrange two layers of potato slices in a circular, slightly overlapping pattern in the cast-iron skillet. Season lightly with salt. Pour one-quarter of the warmed cream over the potatoes, then spread one-quarter of the cabbage mixture and one-quarter of the shredded Irish cheddar cheese on top. Repeat this process three more times to build four layers total, finishing with cheese on top.
- Bake Covered: Cover the skillet tightly with foil and bake in the preheated oven for 40 minutes to allow potatoes to cook through and flavors to meld.
- Bake Uncovered: Uncover the skillet and continue baking for an additional 30 minutes until the top is golden brown and potatoes are tender (test with a paring knife).
- Rest and Garnish: Let the scalloped potatoes cool for about 5 minutes before serving. Garnish generously with chopped fresh parsley, minced chives, freshly cracked black pepper, and flaky sea salt for added flavor and texture.
Notes
- Use a mandolin slicer for uniform thin slices of potato which ensures even cooking.
- Substitute heavy cream with half-and-half for a lighter dish, though it will be less rich.
- Cast-iron skillet is ideal for oven-to-stovetop cooking and even heat distribution.
- Check potatoes with a knife during baking to ensure they are tender before removing from oven.
- For a vegetarian dish, this recipe is suitable as is; omit cheese or use vegan cheese for a vegan variation.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 90 mg
