After all the Christmas cooking — and the Christmas eating — it’s not easy to think about a recipe for the week between two major holidays. But unless you’re planning to start your diet this week, you will still need a few more meals before New Year’s Day, and this one is not only quick and easy but it’s a good way to use up leftover ham. You’ll find this and other potato recipes in my cookbooks Christmas Flavors of Ireland and Favorite Flavors of Ireland.
BOGO: It’s not too late to buy a signed copy of Christmas Flavors of Ireland and receive a complimentary copy of Favorite Flavors of Ireland. Order at www.irishcook.com. (Offer valid thru December 31.)
Mashed potatoes and buttery cabbage are the heart of colcannon, one of Ireland’s most traditional dishes. This recipe is a slight variation 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 enough to assemble for a quick supper and goes well with a green salad.
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
1. Preheat the oven to 400º F. Butter a 9-inch casserole dish.
2. In a pot of boiling water, blanch the cabbage for about 2 minutes. Drain and refresh in cold water. Pat dry and transfer to a large bowl.
3. If using bacon, cook in a large skillet over medium heat for 6-7 minutes, or until crisp. Crumble the bacon and toss with the cabbage. Drain bacon fat. Return the skillet to medium heat and melt the butter. Add potato slices and stir to coat. Sprinkle generously with pepper.
4. If using ham, toss in butter and then toss with cabbage. Add potato slices and stir to coat. Sprinkle generously with pepper
5. Place one-third of the potatoes in the bottom of the prepared pan; 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.
6. 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 the 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.)