Creamy Irish-Style Cabbage & Potato Bake

This Creamy Irish-Style Cabbage & Potato Bake brings comforting, old-world flavors into a modern kitchen. From the very first bite, tender potatoes and buttery cabbage melt into a rich, savory cream sauce. Meanwhile, gentle layers of onion, garlic, and sharp cheddar create depth without overpowering the dish. Because everything bakes together slowly, the flavors naturally deepen and blend.

Historically, cabbage and potatoes have long been staples in Irish cooking. They were affordable, filling, and endlessly adaptable. Over time, cooks found creative ways to elevate these humble ingredients. As a result, dishes like this bake became comforting centerpieces rather than simple sides.

Today, this version feels both rustic and refined. Whether you serve it alongside roasted meats or enjoy it on its own, it delivers warmth and satisfaction. Additionally, it’s simple enough for weeknights, yet elegant enough for gatherings. Most importantly, it proves that classic ingredients, when treated well, can feel truly special.

Recipe Yield: 6 servings

INGREDIENTS

2 lb Yukon gold potatoes, peeled and diced
1 small green cabbage, cored and chopped
1½ cups sharp white cheddar cheese, shredded
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 Tbsp unsalted butter
1 Tbsp olive oil
1 cup heavy cream
1 cup whole milk
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg
2 Tbsp fresh parsley, finely chopped

INSTRUCTIONS

1. Prep the oven:
First, preheat the oven to 375°F. Then, generously butter a white baking dish and set it aside.

2. Parboil vegetables:
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook for 7–8 minutes until just tender. During the last 2 minutes, add cabbage. Drain well and let steam dry.

3. Build flavor base:
Next, melt butter with olive oil in a skillet over medium heat. Add onion and cook until soft and lightly golden. Then stir in garlic and cook for 30 seconds.

4. Assemble layers:
Now, layer half the potatoes and cabbage in the baking dish. Scatter half the onion mixture on top. Repeat with remaining vegetables.

5. Add cream mixture:
In a bowl, whisk cream, milk, salt, pepper, and nutmeg. Slowly pour over the vegetables. Sprinkle cheddar evenly on top.

6. Bake until golden:
Cover loosely with foil and bake for 35 minutes. Remove foil and bake 15–20 minutes more until bubbling and lightly golden.

7. Finish and rest:
Finally, remove from oven and rest 10 minutes. Garnish with fresh parsley before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use Yukon gold potatoes: Their creamy texture holds shape while baking, which ensures the casserole stays rich, not watery.
• Let it rest before serving: Resting allows the cream sauce to thicken naturally, improving both texture and flavor.
• Balance the seasoning carefully: Because cabbage is mild, seasoning gradually helps prevent blandness while keeping flavors clean.