Sharing the simplest, most delicious last-minute St. Patrick’s Day recipe: Irish scalloped potatoes! Full of caramelized leeks, cabbage, garlic, and white cheddar cheese. These are so easy to make and will complete any corned beef feast. Creamy + cheesy, golden + bubbly…you’ll keep going back for just one more bite, trust me!
For our traditional Sunday dinner last night, we made a St. Patrick’s Day themed meal that included these Irish scalloped potatoes. They turned out SO good that I had to share them with you. The ingredient list is short, so I’m hoping you might even have most of them on hand – things like russet potatoes, cabbage, and heavy cream.
irish scalloped potatoes – the details…
Thinly sliced potatoes (done on a mandolin) layered with heated cream, a caramelized cabbage mixture, and sharp Irish cheddar cheese. Everything gets arranged in a 12” cast-iron skillet and baked until golden & bubbling. Easy as that. You can serve them plain or top them with thinly sliced scallions for an extra bite of onion flavor.
We ate these scalloped potatoes alongside some makeshift corned beef (I just simmered a large brisket in water for 3 hours with salt, brown sugar, whole allspice, coriander seeds, mustard seeds, and a cinnamon stick) and some simple green beans. Rustic, comforting food…the very best kind of meal to celebrate the holiday.
And maybe serve some Irish cream cheesecake for dessert!Print
Irish Scalloped Potatoes with Cabbage & Cheddar
creamy irish scalloped potatoes with caramelized leeks, cabbage, Irish cheddar, and scallions
- olive oil
- 2 leeks, thinly sliced
- 1 lb thinly sliced green cabbage
- 2 garlic cloves, minced
- kosher salt
- 2 ½ cups heavy cream
- 3 lbs russet potatoes, scrubbed
- 8 oz Irish white cheddar, shredded
- freshly cracked black pepper
- Preheat the oven to 375F.
- Heat a 12” cast-iron skillet over medium heat. Add enough olive oil to cover the bottom. When the oil is hot, add the leeks and cook for about 5 minutes. Add the cabbage and a drizzle more of olive oil. Stir well, raise the heat to medium-high, and cook for about 8 minutes. Reduce the heat to low and continue to cook for about 6 more minutes until tender.
- Stir in the garlic and a good pinch of salt. Transfer the cabbage mixture to a bowl and reserve the skillet.
- Pour the heavy cream into a small saucepan over medium-low heat and bring to a gentle simmer. Simmer for 2-3 minutes to slightly reduce. Meanwhile, slice and end off each potato. Use a mandolin to thinly slice the potatoes, a little less than ⅛” thick. They should be pliable and almost paper thin.
- Arrange two layers of potatoes in the skillet, creating a circular pattern (each potato slice should slightly overlap). Season with a pinch of salt. Pour a fourth of the cream into the skillet. Distribute a fourth of the cabbage mixture and a fourth of the cheddar over top.
- Repeat with another 2 layers of potatoes and pinch of salt, another fourth of the cream, cabbage mixture, and cheddar. Repeat again, and then once more.
- Bake, uncovered, for about 40-45 minutes, or until the potatoes are tender (you can check with a paring knife) and the top is golden. If the potatoes are not tender on the inside, but the top is getting too dark, cover with a piece of foil.
- Let the potatoes cool for about 5 minutes before serving. Top with freshly cracked black pepper.
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