Irish Scalloped Potatoes with Cabbage & Cheddar

Ingredients

• Olive oil, for cooking
• 2 leeks, thinly sliced
• 1 lb thinly sliced green cabbage
• 4 garlic cloves, minced
• Kosher salt, to taste
• 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

---

Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).

2. Cook the Leeks and Cabbage

• Heat a 12-inch cast-iron skillet over medium heat and add enough olive oil to cover the bottom.
• When the oil is hot, add the leeks and cook for about 5 minutes until softened.
• Add the cabbage, a drizzle of olive oil, and a generous pinch of kosher salt.
• Cook for 8-10 minutes, stirring often, until the cabbage is tender and starting to caramelize.
• Reduce the heat to low, add 2 tablespoons of water, and cook for another 5 minutes until the cabbage is very tender and caramelized.
• Stir in the minced garlic and cook for an additional 1 minute.
• Transfer the cabbage mixture to a plate and set aside. Reserve the skillet for later.

3. Heat the Cream

• Pour the heavy cream into a small saucepan over medium-low heat and bring to a gentle simmer.

4. Slice the Potatoes

• Slice and trim each potato. Use a mandolin to thinly slice the russet potatoes to about ⅛-inch thick (they should be pliable).

5. Assemble the Gratin

• Arrange two layers of potatoes in the skillet, creating a circular pattern with each slice slightly overlapping.
• Season with a pinch of salt.
• Pour one-fourth of the heated cream over the potatoes.
• Distribute one-fourth of the cabbage mixture and one-fourth of the shredded cheddar cheese over the top.
• Repeat the process with another two layers of potatoes, a pinch of salt, another fourth of the cream, cabbage mixture, and cheddar.
• Repeat again, and finish with the final layer of potatoes, cream, cabbage, and cheese.

6. Bake the Gratin

• Cover the skillet with foil and bake for 40 minutes.
• After 40 minutes, uncover the skillet and continue to bake for another 30 minutes or until the potatoes are tender (you can test with a paring knife) and the top is golden.

7. Let it Cool and Serve

• Let the gratin cool for about 5 minutes before serving.
• Top with freshly chopped parsley, minced chives, freshly cracked black pepper, and flaky sea salt.

Enjoy your creamy and cheesy potato gratin with caramelized cabbage!