A tasty, Irish-style sliced potato and
cabbage torte with bacon and Irish cheddar cheese.
Potato Torte with
Cabbage, Bacon and Cheddar
1/2 head green cabbage or savoy cabbage
1 tablespoon butter
4 ounces bacon, diced
4 baking potatoes, peeled and cut into 1/4-inch slices
Salt and pepper to taste
8 ounces (2 cups) shredded Irish cheddar or havarti cheese (see
note)
- Preheat oven to 400°F (205°C).
- Blanch cabbage in boiling salted water
for 2 minutes. Place in colander and refresh with cold water.
Shake colander to remove excess water.
- Melt butter in a deep skillet or saute
pan over medium heat. Add bacon and cook gently until bacon is
crisp. Remove bacon with a slotted spoon; reserve fat. Toss bacon
with cabbage.
- Season potatoes with salt and pepper.
Toss them with reserved fat.
- In a deep, 9-inch pie pan, place a layer
of potatoes. Sprinkle lightly with cheese and top with half of
the cabbage mixture. Top with another sprinkle of cheese. Top
with another layer of potatoes and repeat the cabbage and cheese
layers, using up all the remaining cabbage mixture and cheese.
End with a layer of potatoes. Cover with aluminum foil.
- Bake for 45 minutes or until potatoes
are thoroughly cooked. Remove from oven and either serve hot
or allow to cool to room temperature and cut into wedges.
Makes 8 servings.
Note: You can purchase Irish cheddar cheese
at markets and specialty shops that specialize in imported cheese.
