In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.
Yield: serves 6-8
- 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 lb. baked ham, diced
- 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.
- 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.
- Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.
- 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.
- 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.