potluck irish potatoes
This is my first recipe post. I've only been a "Pincher" up until now, but we had our church Christmas dinner this Sunday, and, based on last name, we were to bring a vegetable. I am typically a desert guy, so I tried to come up with something brand new. Walking through the store, I came up with this one. It's kind of a spin-off of green bean casserole, but not! It was one of the first dishes emptied, so I only got a small portion to try. Let me know what you think.
Blue Ribbon Recipe
These potluck potatoes take au gratin potatoes to the next level. The potatoes cook in a creamy sauce that's mixed with pieces of roast beef, corned beef, and Velveeta. The Velveeta melts, making the sauce extremely gooey. The layer of cooked cabbage adds a layer of texture and flavor. Topping with Colby Jack cheese, savory bacon, and green onions adds to the decadence of this dish. Layering the ingredients means you get a little bit of everything in each bite. Hearty, it could be a main dish or a side dish.
Ingredients
- 4-5 slices bacon, fried and crumbled (save grease)
- 4 large russet potatoes
- 1 can Campbell's cream of mushroom soup (10.5 oz)
- 1 can milk (use the 10.75 oz can)
- 1 teaspoon Kosher salt
- 1 teaspoon course ground black pepper
- 1/4 pound medium-thin sliced deli roast beef, cut into 1/2" squares
- 1/4 pound medium-thin sliced deli corned beef, cut into squares
- 2 ounces Velveeta, cut into 1" cubes
- 1/2 medium yellow onion, sliced and cut into 1/2" pieces
- 2 cups shredded cabbage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 stick butter
- 3/4 cup coarsely shredded Colby cheese
- 3 - 4 stalks green onion stems, chopped
How To Make potluck irish potatoes
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Step 1Fry the bacon in a non-stick or cast iron skillet until crisp. Transfer to a paper towel, but leave the grease in the skillet. Preheat the oven to 350 degrees F. -
Step 2While bacon is cooking, peel, wash, and slice potatoes into approximately 1/8" thick slices as you would for scalloped potatoes. Place in a 9x13 baking dish.
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Step 3Mix soup and milk in a small bowl and pour over potatoes.
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Step 4Incorporate potatoes and mushroom soup mixture. Sprinkle the dish with 1 teaspoon of coarse pepper and Kosher salt.
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Step 5Add diced roast beef and corned beef.
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Step 6Add cubed Velveeta.
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Step 7Cover and bake in a preheated 350 degree oven for approximately 1 hour, or until potatoes are tender. Check with a fork.
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Step 8While the dish is in the oven, reheat the skillet with bacon grease and add the yellow onion and cabbage. Sprinkle with salt and pepper, about 1/2 tsp each. Fry in hot bacon grease until cabbage is done and beginning to brown. Remove from heat and stir in 1/4 stick of butter.
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Step 9When potatoes are done, remove from oven. Using a fork, transfer the cabbage and onion mixture to the casserole dish.
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Step 10Top with the shredded Colby chees, bacon, and green onion. Return to oven, uncovered, for about 10 minutes to melt cheese.
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Step 11Remove from oven and allow to stand for 10-15 minutes before serving. Can be a side or a main dish served with warm rolls, as it does contain meat, veggies, and dairy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
