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(Irish) Cheddar Colcannon Torte
1/2 head Savoy cabbage, cored and shredded
6 slices bacon
4 baking potatoes, peeled and cut into 1/4-inch slices
Freshly ground pepper
2 cups (8 ounces) shredded Kerrygold Cheddar Cheese
Colcannon is an Irish mashed potato dish laced with bits of cabbage or kale. For a side dish, or as part of a buffet, this torte combines both vegetables, along with Kerrygold Irish cheddar cheese and crisp bacon.
Preheat the oven to 400 degrees. Butter a 9-inch pie plate or tart pan. In a medium saucepan, blanch the cabbage in boiling salted water for 2-3 minutes. Drain and plunge in cold water. Drain again and transfer to paper towels to dry.
In a large skillet, cook the bacon over medium heat for 5-7 minutes, or until crisp. Remove with a slotted spoon, and transfer to a bowl. Reserve the bacon drippings. Add the cabbage to the bacon and toss gently. Sprinkle the potatoes 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 1/3 of the cheese. Add another 1/3 of the 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, or until the potatoes are tender.
Remove from oven and let cool for 15 minutes. To serve, cut into wedges.
Serves 8
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