recipe with irish potatoes
The Best recipe with irish potatoes
I love this recipe because it’s forgiving. You can toss them in the oven while you’re prepping other sides, and they’ll turn out just right. My kids always ask for seconds, and honestly, I don’t blame them. They’re so satisfying, and they’re not just for special occasions—they work as a side for grilled chicken, fish, or even just on their own with a sprinkle of salt and pepper. Plus, they’re a great way to use up extra potatoes from the fridge, so you’re not throwing anything away. It’s a dish that’s simple, but it feels like a little treat, and that’s what I love about it.
Classic Irish Potato and Cheese Casserole
A comforting baked dish featuring tender Irish potatoes layered with creamy cheese and savory tomato sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large Irish potatoes (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1 cup shredded cheddar cheese
- ½ cup grated Gruyère cheese
- ½ cup heavy cream
- 1 tsp garlic powder
- 1 cup tomato sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 375°F. Boil cubed potatoes in salted water for 10–12 minutes until fork-tender. Drain and set aside. -
2
In a large bowl, mix olive oil and salt. Add potatoes and toss until evenly coated. Spread half the potatoes in a greased 9×13-inch baking dish. -
3
In a separate bowl, combine heavy cream, garlic powder, and half the cheddar and Gruyère. Pour evenly over the potatoes. -
4
Sprinkle remaining cheddar and Gruyère on top. Repeat layers with remaining potatoes, sauce, and cheese. -
5
Bake uncovered for 25–30 minutes until bubbly and golden on top. Broil for 1–2 minutes if desired for extra crispiness.
🔧Equipment
- Mixing bowls
- Baking dish (9×13 inches)
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Irish Potato and Cheese Casserole Works
❓ Frequently Asked Questions About Irish Potato and Cheese Casserole
1. How should I choose the right potatoes for this dish?
Use medium-to-large Russet or Yukon Gold potatoes—they hold their shape when boiled and release moisture when baked. Avoid waxy varieties like red potatoes, as they’ll break down too easily.
2. Can I substitute dried potatoes for fresh?
Yes, but adjust the prep time. If using dried potatoes (like Russet), soak them in cold water for 30 minutes before boiling, then drain and cook as directed. Fresh potatoes will be ready sooner.
3. What if I don’t have fresh herbs for the garnish?
Skip the garnish entirely or use dried herbs (like thyme or rosemary) in a pinch. A sprinkle of flaky sea salt or a drizzle of olive oil also brightens the dish without herbs.
4. How can I make this dish ahead of time?
Prep the potatoes and butter mixture up to 12 hours ahead. Store in an airtight container in the fridge. Bake straight from cold—add 5–10 minutes to the baking time.
5. What’s the difference between baking and roasting these potatoes?
Baking (at 400°F/200°C) keeps potatoes tender and moist inside, while roasting (at 425°F/220°C) crisps the edges. For this recipe, baking is ideal to avoid over-browning.
