From Market to Plate: Irish Scalloped Potatoes
Fran made Irish Scalloped Potatoes this week with all BAFM vegetables, and planned to share it until she really looked at the photos. You can't see the amazingly fresh potatoes, or the cabbage, or onions, or garlic! This just looks like a pan of cream and cheese. How is that appropriate for a Market to Plate recipe? Sigh.
But, you know what? It is absolutely delicious, and the perfect comfort food for fall. Their house devoured this beside some grilled brats and steamed green beans (both also local foods).
Don't miss the best local produce during the last few markets of the Burke Area Farmers Market season.
Irish Scalloped Potatoes
3-4 tablespoons olive oil, divided
1 small white onion, thinly sliced
1/2 small head green cabbage, thinly sliced
2 garlic cloves, minced
4-6 medium red potatoes, scrubbed
8 oz cheddar cheese, shredded
1/2-3/4 cup heavy cream
freshly cracked black pepper
1 tablespoon fresh parsley, chopped (optional)
Preheat the oven to 375F.
Heat 1-2 tablespoons of olive oil in an 8” cast-iron skillet over medium heat. Add onions and cook for about 5 minutes, until tender but not totally translucent. Add the cabbage and a tablespoon or so more olive oil. Stir to combine and cook for about 5 to 8 more minutes, until the cabbage is tender (may cover to wilt the cabbage more easily).
Stir in the garlic and a good pinch of salt. Transfer the cabbage mixture to a bowl and reserve the skillet.
Arrange 1/3 of the sliced potatoes in the bottom of the skillet. Top with 1/2 of the cabbage mixture and 1/3 of the cheese. Repeat layers, ending with potatoes and more cheese. Pour the heavy cream over the layers. Season with freshly cracked pepper.
Bake for 40-50 minutes, uncovered. Or until the potatoes are tender and cream is bubbling at the edges. If the cheese begins to brown too much, cover with foil. (You may want to place the skillet on a rimmed baking sheet or slide some aluminum foil on the rack below to catch any bubble over and potential drips.)
Sprinkle with the parsley, if using, and more cracked pepper, if desired.