CHEDDAR COLCANNON TORTE(Baked layers of potato, cabbage, cheese, and bacon.)
1/2 head savoy cabbage, cored and shredded
3 tablespoons butter
6 slices bacon, diced
4 baking potatoes, peeled, cut into 1/4-inch slices
Salt and freshly ground pepper (to taste)
8 ounces cheddar cheese, shredded (2 cups), preferably Kerrygold from Ireland
Preheat the oven to 400 degrees F. Grease a 9-inch pie plate or tart pan.
In a medium saucepan, blanch the cabbage in boiling salted water for 2 minutes. Drain and plunge into cold water. Drain again and transfer to paper towels to dry.
In a medium skillet, heat the butter over medium heat. Add the bacon and cook until browned. With a slotted spoon, transfer the bacon to a bowl and reserve the bacon drippings in the pan.
Add the cabbage to the bacon and toss gently. Sprinkle the potatoes with salt and pepper and toss in the bacon drippings.
Layer 1/3 of the potatoes in the prepared pan. Sprinkle with 1/3 of the cheese, top with half the cabbage mixture and sprinkle with another third of the cheese. Add another 1/3 potatoes, the remaining cheese, then the remaining cabbage mixture. Top with remaining potatoes.
Cover with a sheet of parchment paper or aluminum foil and bake for 45 minutes. Remove from the oven and let cool for 30 minutes, or to room temperature.
To serve, cut into wedges and serve with a green salad.
Serves 8
Source:
The Irish Heritage Cookbook by Margaret Johnson