Irish Scalloped Potatoes with Cabbage Recipe

Some recipes just feel like a warm hug. For me, that classic Irish Scalloped Potatoes with Cabbage is one of them. It’s the kind of food that doesn’t just fill your belly. It settles your soul. If you love this kind of hearty, soul-warming dish, you must try our Irish Potato Cabbage Chicken Bacon Soup for another deeply satisfying meal.

I remember the first time I had it in a cozy pub in County Cork. The rain was tapping on the windows, and a steaming dish arrived at the table. It was pure, simple, and deeply satisfying. I knew right then I had to learn how to make it myself.

This dish is the heart of Irish food. It’s perfect for a rustic dinner or a St. Patrick’s Day celebration. But honestly, it’s a winter comfort staple in my home all season long. Let’s dig into this beautiful, humble recipe together.

Recipe Overview

• Cuisine: Irish
• Category: Main Course or Side Dish
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6-8 people

The Story Behind This Classic Recipe

This dish speaks to the history of Irish cooking. Potatoes and cabbage were humble, available staples. Families had to make them stretch and feed many mouths.

They combined them with what they had—a bit of milk, butter, and maybe an onion. Baking it all together created something magical from simple parts. It’s a story of making the most of what you have.

For me, it takes me right back to my grandma’s kitchen. She wasn’t Irish, but she understood the power of simple, baked comfort food. The smell of it in the oven always meant everyone was welcome at the table.

What Makes This the *Traditional* Way

You won’t find fancy cheese or heavy cream here. The traditional way is about purity and patience. The magic happens in the slow baking.

The potatoes and cabbage soften and sweeten. The simple milk mixture thickens into a silky sauce that binds everything. The top gets a beautiful, golden-brown crust that is just irresistible.

It’s a lesson in how less can truly be more. Each ingredient has room to shine. The result is a harmony of earthy, sweet, and creamy flavors that is unbeatable.

The Classic Ingredients (No Fancy Stuff!)

Gathering these simple ingredients is the first step. Look for firm potatoes and a tight, fresh head of cabbage. That’s the secret to the best flavor.

• 2 lbs Russet or Yukon Gold potatoes, peeled
• 1 small head of green cabbage (about 1 1/2 lbs)
• 1 medium yellow onion
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon black pepper
• A pinch of freshly grated nutmeg (trust me on this!)

How to Make It Just Like Grandma Did

This process is soothing. There’s slicing, stirring, and layering. It’s the kind of cooking that feels good for your heart as you do it.

1. Heat your oven to 375°F (190°C). Butter a large, deep baking dish (about 9×13 inches).
2. Slice the potatoes thinly, about 1/8-inch thick. You can use a knife or a mandoline for even slices. This helps them cook evenly.
3. Cut the cabbage in half, remove the core, and slice it thinly. Slice the onion thinly, too.
4. Now, make the sauce. Melt the butter in a medium pot over medium heat. Whisk in the flour and cook for 1 minute until it smells a bit nutty.
5. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon. This takes about 5-7 minutes.
6. Take the pot off the heat. Stir in the salt, pepper, and that pinch of nutmeg. This sauce is the glue for our dish.
7. Time to layer! Spread a thin layer of the white sauce on the bottom of your buttered dish. Then, add a third of the potatoes, a third of the cabbage, and a third of the onions. Season lightly with salt and pepper.
8. Pour a third of the remaining sauce over the top. Repeat these layers two more times, ending with a final layer of sauce. Make sure it seeps down into the vegetables.
9. Cover the dish tightly with foil. Bake for 45 minutes. Then, remove the foil and bake for another 25-35 minutes. The top should be golden and bubbly, and a knife should slide easily into the potatoes.
10. Let it rest for 15 minutes before serving. This wait is crucial. It lets the sauce set so you get perfect slices.

My Tips for Perfecting This Classic

After making this dozens of times, I’ve learned a few tricks. They make sure your dish turns out perfect every single time.

First, slice your potatoes evenly. If some are thick and some are thin, they won’t cook at the same rate. A mandoline slicer is a great help here for consistency.

Second, don’t rush the sauce. Let it thicken properly on the stove. A thin sauce will make the final bake watery. A thick, creamy sauce gives you that classic, comforting texture.

Finally, that rest time after baking is non-negotiable. It lets everything settle. Cutting into it too soon will make it run all over the plate. Patience rewards you with the perfect scoop.

How to Store and Enjoy Later

This dish stores beautifully. Let any leftovers cool completely. Then, cover them tightly and keep them in the fridge for up to 4 days.

To reheat, I love using the oven. Put a portion in a small dish, add a tiny splash of milk, and cover with foil. Heat at 350°F until warmed through. This keeps the texture best.

You can also reheat single servings in the microwave. Just use a lower power setting and stir halfway through. The flavors often taste even deeper the next day.

Nutrition Notes

• This is a hearty, vegetable-forward dish. It’s a good source of Vitamin C from the cabbage and potassium from the potatoes.
• Using whole milk gives the sauce richness and some calcium. For a lighter version, you can use 2% milk, but the sauce will be a bit less creamy.
• It’s naturally vegetarian. For extra protein, it pairs wonderfully with simple baked beans or a fried egg on top. If you’re looking for another comforting potato-based main, our Comforting Cottage Pie with Mashed Potatoes is a family favorite.

Your Questions About This Classic Recipe

Here are answers to a couple of questions I get asked all the time about this rustic dinner.

Can I use a different kind of potato?

You can, but stick to starchy or all-purpose varieties. Russets are classic and give a fluffy texture. Yukon Golds are my favorite for their buttery flavor and creamy texture. Avoid waxy potatoes like red potatoes, as they won’t soften as well in the bake.

My dish came out watery. What happened?

This usually means the flour sauce wasn’t thick enough before baking, or the dish wasn’t baked long enough after removing the foil. Next time, make sure your sauce coats the spoon thickly. Also, bake uncovered until the top is deeply golden and the bubbles look thick, not thin and watery.

Can I add meat to this?

Absolutely! While the traditional version is meatless, adding some chopped ham or cooked bacon between the layers is a delicious twist. It turns the dish into a full one-pan meal. It’s a great way to use up leftover holiday ham. For another incredible recipe that combines potatoes, chicken, and bacon in a totally different way, you have to try these Crack Chicken Stuffed Baked Potatoes.

I hope this recipe finds its way to your table on a cold evening. I hope it fills your kitchen with the most comforting smell. This dish is a reminder of simple, good food made with care.

It’s more than just potatoes and cabbage. It’s a taste of history and home. Please give it a try and let me know what you think.

Did your family make a version of this classic? What are your favorite winter comfort foods? I’d love to hear your stories and see your photos in the comments below!