Dubliner-Colcannon Torte

By LRay

Ingredients

• 1/2 head Savoy cabbage, shredded
• 6 tablespoons Kerrygold Irish butter
• 8 ounces bacon
• 2 large Idaho potatoes, peeled and sliced about 1/4-inch-thick
• 2 cups grated Kerrygold Dubliner cheese
• Freshly ground black pepper to taste
• 2 tablespoons minced fresh chives

Details

Servings 8
Adapted from kerrygoldusa.com

Preparation

Step 1

Preheat the oven to 400º F. Butter a 9-inch deep-dish pie pan.

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. In a large skillet over medium heat, melt 3 tablespoons of the butter.

Add the bacon and cook for 4 to 5 minutes, or until lightly browned. With a slotted spoon, remove the bacon and toss with the cabbage. Drain bacon fat from the skillet, melt the remaining 3 tablespoons butter; add the potato slices and toss to coat. Sprinkle generously with pepper.

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. 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 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.)

Serves 8