Sharing the most delicious St. Patrick’s Day recipe: Irish scalloped potatoes! Full of caramelized cabbage, leeks, garlic, and Irish cheddar cheese. These are so rich & savory, with thin layers of potato baked into a decadent skillet. The top becomes golden and bubbly, with the slightly crisp, melted cheese covering the entire dish. A great recipe to complete any corned beef feast!
irish scalloped potatoes – the details
The ingredient list for these Irish scalloped potatoes is minimal – hearty, comforting ingredients like cabbage, potatoes, and cream. The magic of this dish is in the process.
You’ll start by caramelizing leeks and cabbage in a large cast iron skillet. These two vegetables become incredibly tender, rich, and intensely savory when cooked slowly. Adding fresh garlic at the end goes a long way and makes this mixture the main flavoring layer for the scalloped potatoes.
A little cream gets heated on the stove top while you thinly slice your potatoes. You’ll want to use russet potatoes and a mandolin to slice them. A mandolin helps easily create very thin slices that are all the same size.
These potatoes get layered with the heated cream, the caramelized cabbage mixture, and lots of sharp Irish cheddar cheese. Baked until golden & bubbling, first covered to ensure the potatoes become tender, and then uncovered so the cheese can brown and crisp.
I like to let the scalloped potatoes sit for a few minutes to solidify a bit, making them easier to serve. Fresh parsley and chives over the top add a festive touch.
Serve these alongside your St. Patrick’s day meal, but they also are great for any Sunday dinner. It’s rustic comfort food at its best!Print
Irish Scalloped Potatoes with Cabbage & Cheddar
creamy irish scalloped potatoes with caramelized leeks, cabbage, Irish cheddar, and chives
- olive oil
- 2 leeks, thinly sliced
- 1 lb thinly sliced green cabbage
- 4 garlic cloves, minced
- kosher salt
- 2 ½ cups heavy cream
- 3 lbs russet potatoes, scrubbed
- ½ lb Irish cheddar cheese, shredded
- toppings: fresh parsley + minced chives + freshly cracked black pepper + flaky sea salt
- Preheat the oven to 375°F.
- 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, another drizzle of olive oil, and a good pinch of salt. Cook for 8-10 minutes, stirring often. Reduce the heat to low, add 2 tablespoons of water, and continue to cook for another 5 minutes until tender and caramelized.
- Stir in the garlic. Cook for another minute or so. Transfer the cabbage mixture to a plate and reserve the skillet. Pour the heavy cream into a small saucepan over medium-low heat and bring to a gentle simmer.
- Meanwhile, slice and end off each potato. Use a mandolin to thinly slice the potatoes, approximately ⅛” thick (they should be pliable).
- 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.
- Cover the skillet with foil and bake for 40 minutes. Uncover the skillet and continue to bake for another 30 minutes, or until the potatoes are tender (you can check with a paring knife) and the top is golden.
- Let the potatoes cool for about 5 minutes before serving. Top with freshly parsley, minced chives, freshly cracked black pepper, and flaky sea salt.