SERVES 6 – 8

In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.

6 russet potatoes, peeled and quartered
14 tbsp. butter
6 tbsp. flour
5 cups milk
2⁄3 cup chopped fresh parsley
Salt and freshly ground black pepper
1 head savoy cabbage, chopped
1 cup heavy cream
2 scallions, trimmed and finely chopped
1 1⁄2 lbs. baked ham, diced

1. Preheat oven to 400°. Put potatoes into a medium pot, cover with cold water, and boil over medium-high heat until soft, 30–35 minutes.

2. Meanwhile, melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Add milk and cook, stirring often, until sauce thickens, 8–10 minutes. Add parsley and salt and pepper to taste and set aside.

3. Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.

4. Drain potatoes, return them to pot, and mash until smooth. Stir in cream, the remaining 8 tbsp. butter, scallions, and salt and pepper to taste and set aside.

5. Scatter ham in bottom of a large baking dish, cover with cabbage, then sauce, then mashed potatoes, in that order, piping potatoes through a pastry bag fitted with a 1/2" star tip, if you like. Bake until bubbling hot and golden on top, 30–35 minutes.