Irish Potato Pie

Ingredients

• 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

Method

• 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.

Notes

• Description:
• "Doesn't get much better for comfort and ever so pretty!!"
• SERVINGS: 8
• SOURCE: Apple Charlotte Cooking Co.