Irish Cheddar Colcannon Torte

Butter for greasing pan
1/2 head Savoy cabbage, cored and shredded
Salt
6 slices bacon
4 baking potatoes, peeled and cut into 1/4-inch slices
Freshly ground pepper
2 cups (8 ounces) shredded Kerrygold Irish Cheddar cheese

Butter a 9-inch pie plate or tart pan. In a medium saucepan, blanch
cabbage in boiling salted water for 2 to 3 minutes. Drain and plunge into
cold water. Drain again and transfer to paper towels to dry. In a large
skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp.
Remove with a slotted spoon and transfer to a bowl. Reserve bacon
drippings. Add cabbage to the bacon and toss gently. Sprinkle potatoes
with pepper and toss in bacon drippings. Layer 1/3 of the potatoes in the
prepared pan. Sprinkle with 1/3 of the cheese, top with half the cabbage
mixture and sprinkle with another 1/3 of the cheese. Add another 1/3 of
the potatoes, the remaining cheese, then the remaining cabbage mixture.
Top with remaining potatoes. Cover with a sheet of parchment paper or
aluminum foil and bake in preheated 400 F oven for 45 minutes, or
until the potatoes are tender. Remove from oven and let cool for 15
minutes. To serve, cut in wedges.

Serves 8.

Jenn in Middle Missouri

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/