If all goes as planned, I'll be in Ireland as you read this. I'll even have a kitchen to cook in, and a very good supermarket nearby (better than mine here, and the Irish town has a population of less than 3,000).
Irish food has long had a bad reputation, and I'll admit I've eaten my share of watery stews (throw cabbage, potatoes, carrots and some kind of meat into a pot, add water, serve). But in recent years the food has improved noticeably, and I laugh each time I see a restaurant listing online that promises locally sourced products.
Potatoes and cabbage are the heart of many traditional Irish dishes. This torte can be served as a side dish (with, say, corned beef), or with the addition of ham or Irish bacon*, can stand alone.
3 tablespoons butter
4 baking potatoes, peeled and sliced 1/4-inch thick
8 ounces cheddar cheese, grated
Salt and freshly ground black pepper
In a large skillet over medium heat, melt the butter. Add the potato slices to the skillet and toss to coat in the butter.
|Ready for the oven|
Remove parchment for last 5 minutes to let the potatoes brown. Slice into wedges.
Serves 8 (as a side dish).
*A note about Irish bacon: it's closer to ham or Canadian bacon than to American smoked bacon, but you may use either if you want a heartier, main-course dish.