Irish Scalloped Potatoes with Cabbage Recipe

Some recipes just feel like a warm hug. For me, that’s Irish Scalloped Potatoes with Cabbage. It’s a dish that takes me right back to my grandma’s kitchen, where the windows were always fogged from the stove and the air smelled like home. If you’re looking for another comforting, hearty Irish soup recipe, I have one you’ll adore.

This isn’t fancy food. It’s honest, rustic food. It’s the kind of meal that was made to feed a family and warm you from the inside out on a cold evening. I think we all need that kind of comfort sometimes.

With St. Patrick’s Day around the corner, I wanted to share this classic. But it’s so much more than a holiday dish. It’s a perfect winter comfort dinner, any night of the week. Let’s make it together.

Recipe Overview

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

The Story Behind This Classic Recipe

This dish has deep roots in Irish home cooking. It’s a cousin to the famous colcannon, but baked into a creamy, golden casserole. For generations, it was a clever way to stretch humble ingredients into a meal that could feed everyone around the table.

My own memory is of my grandmother making it in her big, chipped ceramic dish. She’d pull it from the oven, the top bubbling and crisp, and we’d all gather. It was a quiet, satisfying kind of magic. That’s the feeling I try to capture every time I make it.

What Makes This the *Traditional* Way

The real, traditional way is all about simplicity. You won’t find fancy cheeses or herbs here. The magic happens with just a few good ingredients layered and baked slowly.

The key is the slow bake. It gives the potatoes time to become tender and soak up all the creamy goodness. The top gets a perfect, rustic crust while the inside stays soft and comforting. That contrast is everything. For a quicker, skillet-cooked meal that’s just as satisfying, you must try this garlic butter steak and potatoes skillet.

The Classic Ingredients (No Fancy Stuff!)

Gathering these simple ingredients is the first step. I love how each one plays a vital role in creating that familiar, beloved flavor.

• 2 lbs Russet potatoes, peeled and thinly sliced
• 1 small head green cabbage, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cups whole milk
• 1/3 cup all-purpose flour
• 4 tablespoons unsalted butter, plus more for greasing
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper

How to Make It Just Like Grandma Did

Follow these steps, and you’ll have a dish that’s pure comfort. Don’t rush it. The oven does the most important work.

1. First, heat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish well with butter.
2. Put the sliced potatoes in a big pot. Cover them with cold water and add a pinch of salt. Bring it to a boil, then cook for just 5 minutes. You want them partly cooked. Drain and set aside.
3. In the same pot, melt the 4 tablespoons of butter over medium heat. Add the sliced onion and cabbage. Cook, stirring now and then, for about 10 minutes. You want them soft but not browned.
4. Sprinkle the flour over the cabbage and onion. Stir and cook for 1 full minute. This gets rid of the raw flour taste.
5. Slowly pour in the milk while stirring constantly. Keep stirring until the sauce thickens and just begins to bubble. Take it off the heat. Stir in the 1 teaspoon of salt and the pepper.
6. Now, layer. Put half of the partly cooked potatoes in your buttered dish. Pour half of the creamy cabbage sauce over them. Repeat with the rest of the potatoes and sauce.
7. Cover the dish tightly with foil. Bake for 45 minutes. Then, take the foil off and bake for another 25-30 minutes. The top should be golden brown and the sauce bubbly.
8. Take it out of the oven and let it sit for 10 minutes before serving. This helps it set perfectly.

My Tips for Perfecting This Classic

A couple of small tricks can make a big difference. They’re the little things I learned from watching family cook.

First, slice your potatoes evenly. I aim for about 1/8-inch thick. This makes sure they all cook at the same rate. A mandoline slicer is great for this, but a sharp knife works just fine.

Second, don’t skip the step of partly boiling the potatoes. If you put them in raw, they won’t cook through in the oven. The pre-cook is the secret to that perfect, tender bite.

How to Store and Enjoy Later

This dish makes fantastic leftovers. Let it cool completely, then cover it tightly or put it in an airtight container. It will keep in the fridge for 3-4 days.

To reheat, I like to put individual portions in the oven at 350°F until warm. You can use the microwave, but the oven helps the top get a bit crispy again. I don’t suggest freezing it, as the creamy sauce can separate when thawed.

Nutrition Notes

This is hearty, wholesome food. Here’s a simple look at what’s in a serving.

• It’s a good source of Vitamin C from the cabbage and potatoes.
• Provides potassium and fiber.
• Using whole milk gives you calcium and a rich, satisfying creaminess.

Your Questions About This Classic Recipe

Can I use a different kind of potato?

I really suggest sticking with Russets. They have a high starch content, which helps thicken the sauce and gives that classic fluffy texture. Waxy potatoes like red potatoes won’t work the same way.

What can I serve with this?

It’s a full meal on its own! But for a bigger spread, it’s wonderful with simple baked ham or grilled sausages. A slice of thick, buttered soda bread on the side is my favorite addition. If you love easy, set-it-and-forget-it meals, my crockpot chicken potatoes and green beans is another family favorite.

My sauce seems too thin. What happened?

Make sure you cook the flour with the butter and veggies for that full minute. Also, let the casserole rest for 10 minutes after baking. It will thicken up beautifully as it sits.

I hope this recipe finds its way to your table on a chilly night. There’s something so special about sharing food that has a story, food that feels like a history lesson and a blanket all at once.

This Irish Scalloped Potatoes with Cabbage is one of those treasures. It’s a reminder that the most satisfying meals are often the simplest ones, made with care and shared with love.

Did your family have a version of this classic? I would love to hear your stories and see your photos. Let me know how it turned out in the comments below, and please give the recipe a rating if you loved it!