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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.
