Irish Stovetop Potatoes

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It has become a bit of a tradition over the years for me to make Irish Mash to accompany corned beef on St. Patrick’s Day. I was getting a little tired of that, so decided to look for something different. In my search, I found myself on the Kerrygold web page, eyeballing this recipe. I made it, and absolutely loved both taste and ease. I adapted it to include shallots instead of onion (I far prefer shallots to onion in every dish). As with a lot of stovetop recipes, this is adaptable. Feel free to add your own blend of cheeses, variety of onion, or even leeks. One thing that is an absolute must when making this is a mandoline. If you don’t have one, buy one; you will never regret it. You can get your potatoes and shallot slices wafer thin, so they cook evenly, and are wonderfully tender. I would be lost without mine.

Irish Stovetop Potatoes

Adapted from Kerrygold USA website

1½ lb. russet potatoes

2 T. salted butter

1 3-oz. pkg. Melissa’s shallots, peeled, thinly sliced

2 c. (8 oz.)  aged cheddar, grated

Salt and freshly ground white pepper

Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.

Heat the butter in a heavy-based frying pan that is about 8” in diameter and about 2” deep. Remove from the heat and cover the bottom with a layer of the potatoes.

Add a layer of shallots over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.

Cover tightly with foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.

Preheat the broiler. Uncover the potatoes and place straight under the broiler to cook for 2-3 minutes until golden brown.

Serve cut into slices, straight from the pan.

Happy St. Patrick’s Day, everyone. Be safe!