Editor's Note: Margaret M. Johnson is the author of 10 cookbooks, most recently “Christmas Flavors of Ireland” available on amazon.com. She will be leading a culinary tour to Ireland Oct. 7-15. Visit www.irishcook.com for details.
Chances are you have as many recipes for cold weather warmers like beef stew and chicken soup as I do, but you might not have any for a hearty potato, bacon, and cheese-filled tart like this. Enjoy!
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 for a four-in-one combination of classic ingredients. It’s easy enough to assemble for a quick supper and goes well with a fresh green salad.
- 1/2 head Savoy cabbage, shredded
- 6 tbsp. butter
- 1/2 lb. bacon
- 2 large baking potatoes, peeled and cut into 1/4-in-thick slices
- 2 cups grated Kerrygold Dubliner cheese
- Freshly ground pepper to taste
- 2 tbsp. minced fresh chives
1. Preheat the oven to 400º F. Butter a 9-in. deep-dish pie pan.
2. In a pot of boiling water, blanch the cabbage for about 2 minutes. Drain and refresh in cold water. Transfer to paper towels, pat dry, and then place in a large bowl.
3. In a large skillet over medium heat, melt 3 tbsp. of the butter. Add the bacon and cook for 4-5 minutes, or until lightly browned. With a slotted spoon, remove the bacon and toss with the cabbage. Drain bacon fat. Return the skillet to medium heat and melt the remaining 3 tbsp. of the butter. Add the potato slices and toss to coat. Sprinkle generously with pepper.
4. Place one-third of the potatoes in the bottom of the prepared pan. Sprinkle with half the cheese. Top with half the bacon and cabbage mixture, and then repeat with one-third more of the potatoes and the remaining cheese, bacon, and cabbage. Top with the remaining potatoes.
5. 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 the 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.)