Description
This comforting Irish scalloped potatoes recipe features thinly sliced russet potatoes layered with caramelized cabbage, leeks, and sharp Irish cheddar cheese, all baked in a creamy sauce to golden perfection. Topped with fresh parsley, chives, cracked black pepper, and flaky sea salt, this dish is a delicious vegetarian main course or side that celebrates classic Irish flavors.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 leeks, thinly sliced
- 1 lb thinly sliced green cabbage
- 4 garlic cloves, minced
Dairy & Oils
- 2 1/2 cups heavy cream
- 1/2 lb Irish cheddar cheese, shredded
- Olive oil (enough to cover skillet bottom plus a drizzle, approximately 3 tablespoons)
Starches & Seasonings
- 3 lbs russet potatoes, scrubbed
- Kosher salt (to taste, approximately 1 teaspoon plus pinches for layers)
- Toppings: fresh parsley (chopped), minced chives, freshly cracked black pepper, flaky sea salt
Instructions
- Preheat Oven. Set your oven to 375°F to prepare for baking the scalloped potatoes.
- Cook Leeks and Cabbage. Heat a 12-inch cast-iron skillet over medium heat. Add enough olive oil to cover the bottom. Once hot, add the sliced leeks and cook for 5 minutes until softened. Add the sliced cabbage along with another drizzle of olive oil and a good pinch of kosher salt. Cook for 8 to 10 minutes, stirring often. Lower the heat to low, add 2 tablespoons of water, and cook for another 5 minutes until tender and caramelized.
- Add Garlic. Stir in the minced garlic and cook for about 1 more minute until fragrant. Remove the cabbage mixture from the skillet and set aside, keeping the skillet for layering later.
- Simmer Cream. Pour the heavy cream into a small saucepan and warm over medium-low heat until it gently simmers, ensuring the cream is warm for layering.
- Slice Potatoes. Slice off the ends of each russet potato. Using a mandolin, thinly slice the potatoes about 1/8 inch thick so they are pliable and cook evenly.
- Layer Ingredients. Arrange two layers of potato slices in the cast-iron skillet in a circular overlapping pattern. Sprinkle with a pinch of kosher salt. Pour one-fourth of the warm cream over the potatoes, then spread one-fourth of the cabbage mixture and one-fourth of the shredded cheddar evenly. Repeat this layering process three more times until all ingredients are used, seasoning each potato layer with salt and distributing cream, cabbage, and cheese evenly.
- Bake Covered. Cover the skillet tightly with foil and bake in the preheated oven for 40 minutes to allow the potatoes to cook gently and absorb flavors.
- Bake Uncovered. Remove the foil and continue baking uncovered for another 30 minutes. This step ensures the top becomes golden and bubbly, and the potatoes become tender when checked with a paring knife.
- Rest and Garnish. Let the scalloped potatoes cool for about 5 minutes before serving. Top with freshly chopped parsley, minced chives, freshly cracked black pepper, and flaky sea salt to enhance flavor and presentation.
Notes
- Using a mandolin for slicing potatoes ensures even thickness and proper cooking.
- Caramelizing the cabbage and leeks adds depth of flavor and sweetness to the dish.
- Irish cheddar cheese can be substituted with sharp aged cheddar if unavailable.
- Letting the dish rest before serving helps it set and makes it easier to slice.
- To make the dish gluten-free, ensure kosher salt and all ingredients are certified gluten-free.
Nutrition
- Serving Size: 1 slice (about 1/8 of recipe)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 90 mg
