Irish Potato Pie


  • 5 large russet potatoes, peeled, quartered
  • 4 medium red potatoes, unpeeled, quartered
  • 1 large yam, peeled, in eighths
  • 3 cups whipping cream, or milk if desired
  • 12 tablespoons unsalted butter
  • 1/2 cup chives, chopped
  • salt and pepper, to taste
  • 1/2 head cabbage, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 1/2 cups Emmental cheese, grated


  • Place the prepared potatoes in cold water and bring to a boil; lower heat and simmer until potatoes are cooked through.
  • Drain potatoes. In the same pan you boiled the potatoes the potatoes in, place the butter and cream. Warm. Rice the potatoes into the cream mixture through a potato ricer. Add the chives and season with salt and pepper. (These are good as mashed potatoes....!) Set aside.
  • Meanwhile, place the onions and cabbage into a large saute pan with the addtional 1 tablespoon butter and 3 tablespoons olive. Lightly salt and pepper. Sear until onions begin to soften and continue to cook, covered, until slightly caramelized.
  • Place half the potatoes into a buttered 2 quart cassarole. Place half the cabbage mixture on top; top this with the cheese and top this with the other half of the potatoes. Dot with 2 tablespoons of butter. Place in a 350F oven and bake for about 25-30 minutes until bubbly around the edges and beginning to brown slightly on top.


  • Description:
  • "Doesn't get much better for comfort and ever so pretty!!"
  • SOURCE: Apple Charlotte Cooking Co.