creamy irish scalloped potatoes with caramelized leeks, cabbage, Irish cheddar, and chives
2 leeks, thinly sliced
1 lb thinly sliced green cabbage
4 garlic cloves, minced
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.