Happy Saint Patrick’s Day!
Thoughts Before Baking:
So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. The last two years I have done sweeter recipes, so this year I decided to go with something savory and made out of an Irish staple: Potatoes.
I was planning on doing one recipe, but discovered I purchased the wrong potatoes. I scoured the internet and found this one on The Spruce Eats.
- 4 oz of Butter, divided
- 9 oz of Onion, peeled and thinly sliced
- 4-6 Potatoes, Peeled and very thinly sliced
- 4 ounces of Cheddar Cheese
- Slice the onion.
- Peel and cut the potatoes.
- Heat the oven to 375 degrees F.
- Over medium heat, melt 1 oz of butter in a large, oven safe, frying pan.
- Gently cook the onions until soft, but not browned.
- Melt half of the remaining butter.
- Remove pan from heat.
- In the pan, arrange a layer of potatoes.
- Add a layer of onion.
- Sprinkle on a layer of cheese.
- Season with salt and pepper.
- Repeat steps 8-11, until all ingredients are used and the top is layered with potatoes.
- Place the pan over medium heat and cook on stovetop for a few minutes, or until the bottom layer of the potatoes are brown.
- Dot the surface with the rest of the butter and place in the heated oven, baking for 30 mins.
- Remove from oven and increase the oven temperature to 425 degrees F.
- When the oven’s temperature has risen, return the pan to the oven and cook for 15 more minutes.
- To serve, loosen the edges of the potato cake from the frying pan with a spatula.
- Flip the pan over onto a plate or breadboard.
- Cut into wedges and enjoy.
Thoughts After Cooking:
So I didn’t have an oven safe pan, after cooking on the stove I flipped it into my pie pan. So I had mixed feelings about this. The potatoes on top and bottom cooked very well, and were delicious. However, the ones in the middle didn’t all cook through.
I sliced my potatoes extremely thin, so I don’t think that was the problem. If I were to do this again, I would do less potatoes; maybe 2 or 3. Or try it with the yukon gold or red potatoes.
But the parts that were cooked, were so good. Yummy:
For more Saint Patrick’s Day posts, go to Irish Blueberry Scones
For more potato recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde
For more holiday posts, go to Creamy Sour Cream Lemon Pie