creamy irish scalloped potatoes with caramelized leeks, cabbage, Irish cheddar, and scallions
2 leeks, thinly sliced
1 lb thinly sliced green cabbage
2 garlic cloves, minced
2 ½ cups heavy cream
3 lbs russet potatoes, scrubbed
6 oz Irish white cheddar, shredded
garnish: thinly sliced scallions + 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. Saute until slightly caramelized. Add the cabbage and a drizzle more of olive oil. Stir well and cook until the mixture is caramelized and 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 30 minutes until the potatoes are tender (you can check with a paring knife) and the top is golden. Let cool for about 5 minutes before serving. Top with a sprinkle of scallions and freshly cracked black pepper.