If you’re celebrating the arrival of 2018 sensibly (that is, you’re NOT going to Times Square where the temperature will be somewhere between 10°F and 20°F) by heading off to or hosting a casual potluck supper, you might want to consider this delicious riff on traditional Colcannon. The recipe is a slight variation of the traditional dish in that it uses sliced potatoes instead of mashed, shredded cabbage, Dubliner cheese, and bacon or ham for a four-in-one combination of classic ingredients. It’s easy to assemble, reheats well, and is perfect with a green salad. You’ll find this and other potato recipes in my newest cookbook Favorite Flavors of Ireland.

DUBLINER-COLCANNON TORTE

SERVES 8

1/2 head Savoy cabbage, shredded

6 tablespoons butter

1/2 pound bacon or thinly sliced ham

2 large baking potatoes, peeled and cut into 1/4-inch-thick slices

2 cups grated Kerrygold Dubliner cheese

Freshly ground pepper to taste

2 tablespoons minced fresh chives

Preheat oven to 400º F. Butter a 9-inch casserole dish.

In a pot of boiling water, blanch cabbage for about 2 minutes; drain and refresh in cold water. Pat dry and transfer to a large bowl.

If using bacon, cook in a large skillet over medium heat for 6-7 minutes, or until crisp. Crumble bacon and toss with cabbage; drain bacon fat. Return skillet to medium heat and melt butter. Add potato slices and stir to coat; sprinkle generously with pepper. 

If using ham, toss in butter and then toss with cabbage. Add potato slices and stir to coat; sprinkle generously with pepper

Place one-third of potatoes in bottom of prepared pan and sprinkle with half the cheese. Top with half the cabbage mixture and then repeat with one-third more potatoes and remaining cheese and cabbage mix. Top with remaining potatoes.

Cover with a sheet of buttered aluminum foil and bake for 40 minutes. Remove foil, sprinkle with chives, and cook for 10-15 minutes longer, or until potatoes are tender and lightly browned. Remove from oven and let cool for 15 minutes before cutting into wedges. (To make ahead, let cool completely, cover and refrigerate for up to 1 day. Bring back to room temperature, and then reheat in 300º F oven for about 20 minutes.) Photo courtesy of Kerrygold

BOGO: It’s not too late to buy a signed and receive a complimentary copy of Christmas Flavors of Ireland. Order at www.irishcook.com (offer valid thru January 31, 2018)

 

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