This Irish Potato Casserole Is the Ultimate Comfort Food
Prep
15 mins
Cook
1 hr 5 mins
Servings
6
Difficulty
Medium
There's nothing quite like a creamy, cheesy potato casserole on a cold evening, and this Irish version has become my go to comfort dish. With just fifteen minutes of prep work, you'll have a warming meal in the oven that practically makes itself. The Yukon Gold potatoes are naturally buttery and packed with potassium, making this indulgent dish feel a little less guilty. What I love most is how affordable and simple it is to make, yet it tastes like you've spent hours in the kitchen. The combination of sharp Irish cheddar, nutmeg, and garlic creates a depth of flavor that keeps everyone coming back for seconds.
Ella x
Ingredients
- 6 tablespoonssalted cultured butter(divided)
- 12 1/2 pounds yukon gold potatoes(unpeeled, cut into 2-inch chunks)
- 1 tablespoonsalt(plus more for seasoning)
- 1 largeclove garlic
- 13 green onions(sliced)
- 237 mlwhole milk or heavy cream
- 1 teaspoonfreshly grated nutmeg(divided)
- 1 pinchcayenne pepper
- 1freshly ground black pepper
- 237 ml1 cup (4 1/2 ounces) grated irish cheddar cheese(4 1/2 ounces) grated Irish cheddar cheese)
Detail level
Instructions
- 1
Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.
- 2
Combine the potatoes, salt, and garlic clove in a large pot. Add enough cold water to cover the potatoes by a few inches. Bring to a boil over high heat. Reduce heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes. Drain in a colander set in the sink and leave the potatoes in the colander to steam-dry for 10 minutes.
- 3
While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat. Add the green onions and cook until fragrant, 1 minute. Remove from the heat and set aside.
- 4
Pass the potatoes and garlic clove through a potato ricer or food mill into the pot with the butter and green onions; discard the potato skins. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes in the pot with a potato masher until smooth. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
- 5
Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose but it will set up as it bakes. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper. Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top.
- 6
Bake until the potatoes puff slightly and the cheese is melted and browned in places, about 30 minutes. If you oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately. Leftovers can be kept, covered, in the refrigerator for up to 5 days. Microwave until piping hot to reheat. Love the recipe? Leave us stars and a review below!
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