Layered Cheddar Colcannon Torte

Layered Cheddar Colcannon Torte
4.5 from 2 ratings
Cabbage with bacon is considered Ireland's national dish. Add potatoes, and you have a threesome that lends itself to a variety of treatments. —Bill Daley, Tribune NewspapersThis recipe is from Margaret M. Johnson's "The Irish Heritage Cookbook" (Chronicle Books, 1999) and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Layered Cheddar Colcannon Torte
Total time: 1.07 hours
  • 1/2 head cabbage (such as savoy), cored and shredded
  • 3 tablespoon butter
  • 6 slices bacon, chopped
  • 4 baking potatoes, peeled and thinly sliced
  • 2 cup cheddar cheese, shredded
  • salt and freshly ground pepper, to taste
  1. Preheat oven to 400 F.
  2. Blanch 1/2 head shredded cabbage in boiling salted water for 2 minutes. Drain; plunge into cold water. Drain; dry.
  3. In a large skillet over medium heat, melt 3 tablespoons butter. Add 6 chopped slices bacon; cook until browned.
  4. Transfer bacon to a large bowl with a slotted spoon. Toss cabbage with bacon. Add 4 peeled, thinly sliced baking potatoes to the bacon drippings.
  5. Place 1/3 of the potatoes in a greased 9-inch pie pan. Sprinkle with 2/3 cup shredded cheddar cheese.
  6. Top with 1/2 of the cabbage mixture and another 2/3 cup cheese. Add 1/3 more of the potatoes, the remaining cheese and the remaining cabbage. Top with remaining potatoes.
  7. Cover with foil; bake until potatoes are tender, about 45 minutes.