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Irish Scalloped Potatoes with Cabbage and Cheddar

 This is rich but for once a year on St. Paddy's so worth it!  Takes a bit to put together and is even better the second day!




Ingredients:


  • olive oil
  • 2 leeks, thinly sliced
  • 1 lb thinly sliced green cabbage
  • 2 garlic cloves, minced
  • kosher salt
  • 2 ½ cups heavy cream
  • 3 lbs russet potatoes, scrubbed
  • 6 oz Irish white cheddar, shredded
  • garnish: thinly sliced scallions + freshly cracked black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake, uncovered, for about 40-45 minutes, or 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.


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