Description
A comforting Irish scalloped potatoes recipe featuring layers of thinly sliced russet potatoes, sautéed cabbage and leeks, creamy heavy cream, and sharp Irish cheddar cheese, baked to golden perfection. Perfect as a hearty side dish or main course, garnished with fresh herbs and sea salt for added flavor.
Ingredients
Scale
Vegetables
- 2 leeks, thinly sliced
- 1 lb thinly sliced green cabbage
- 4 garlic cloves, minced
- 3 lbs russet potatoes, scrubbed and thinly sliced
Dairy & Oils
- 2 ½ cups heavy cream
- ½ lb Irish cheddar cheese, shredded
- Olive oil (enough to cover skillet bottom plus an additional drizzle)
Seasonings & Toppings
- Kosher salt, to taste
- Fresh parsley, chopped (for topping)
- Minced chives (for topping)
- Freshly cracked black pepper (for topping)
- Flaky sea salt (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the scalloped potatoes.
- Sauté Leeks and Cabbage: Heat a 12-inch cast-iron skillet over medium heat and add enough olive oil to cover the bottom. When hot, add the sliced leeks and cook for about 5 minutes until softened. Add the sliced cabbage, an additional drizzle of olive oil, and a generous pinch of kosher salt. Cook for 8 to 10 minutes, stirring often, then reduce heat to low and add 2 tablespoons of water. Continue cooking for another 5 minutes until the cabbage is tender and caramelized.
- Add Garlic: Stir minced garlic into the cabbage mixture and cook for an additional minute until fragrant. Transfer this mixture to a plate and set aside, keeping the skillet clean for assembly.
- Warm the Cream: Pour the heavy cream into a small saucepan and gently simmer over medium-low heat until warm but not boiling.
- Slice Potatoes: While the cream is warming, trim the ends off the potatoes and use a mandoline to slice them thinly, about one-eighth inch thick. The slices should be pliable and easy to layer.
- Assemble Layers: In the reserved skillet, arrange two layers of potato slices in a circular, slightly overlapping pattern. Season lightly with kosher salt. Pour one-quarter of the warmed cream over the potatoes, then evenly distribute one-quarter of the cabbage mixture and one-quarter of the shredded cheddar cheese on top. Repeat this process three more times, forming four layers total.
- Bake Covered: Cover the skillet tightly with aluminum foil and bake in the preheated oven for 40 minutes to allow the potatoes to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes until the potatoes are tender when pierced with a paring knife and the top is golden brown and bubbly.
- Rest and Garnish: Let the scalloped potatoes cool for about 5 minutes before serving. Garnish with fresh chopped parsley, minced chives, freshly cracked black pepper, and flaky sea salt to taste.
Notes
- Use a mandoline for uniform potato slices to ensure even cooking.
- If you don’t have Irish cheddar, a sharp aged cheddar works well as a substitute.
- Be careful not to boil the cream; keep it at a gentle simmer to prevent curdling.
- Letting the dish rest after baking allows it to set and makes serving easier.
- Cast-iron skillets retain heat well but require proper seasoning and care to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 95 mg
