Real Recipes From Real Home Cooks ®

irish brunch potato casserole

Recipe by
Rose Mary Mogan
Sauk Village, IL

I created this dish to go with our Irish Brunch on St Patrick's Day, but you can enjoy this delicious dish any time. It is so tasty & delicious. I used Irish Cheeses & Sharp cheddar, but you can use what ever you like. My husband truly enjoyed his First Irish Brunch that I made with Traditional Irish Bacon & Bangers. The flavors of the cheeses with the potatoes elevates your taste buds, & it is so tasty & appealing when brought to the table. Give it a try, & see if you don't agree. I am posting this recipe especially for my friend here, affectionately called Sis, Zelda Hopkins.

yield 6 -8 depending on portion size
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For irish brunch potato casserole

  • 3 lb
    red skin potatoes, cubed & unpeeled
  • 4 lg
    yellow onions, chopped
  • 10 oz
    frozen spinach, thawed & squeezed dry
  • 2 Tbsp
    extra virgin olive oil
  • 1 Tbsp
  • 1 tsp
    dried thyme
  • 1 c
    shredded-irish sweet cheddar cheese(or cheese of choice)
  • 1 c
    shredded-irish aged cheddar cheese(or cheese of choice)
  • 3/4 c
    sharp cheddar cheese shredded
  • 1/3-1/2 c
    heavy whipping cream(optional if you want a drier casserole)
  • 1 tsp
    steak seasoning or (salt & pepper)

How To Make irish brunch potato casserole

  • 1
    Cube Potatoes, and add to a large pot, cover with water, add 2 teaspoons kosher salt, and bring to a boil and cook for about 10 minutes, or until almost done. Drain and add to a large bowl.
  • 2
    While the potatoes are boiling, add the butter and olive oil to a large skillet, and heat over medium high heat, then add in the chopped onions, and spinach, and sauté until tender, about 7-10 minutes or so.
  • 3
    These are the cheeses that I chose to use in this dish, but you can use what ever you prefer.
  • 4
    Shred the cheeses if not already shredded.
  • 5
    Drain potatoes in a large colander, then add to a large bowl, along with the sautéed vegetable mixture. Add in the steak seasoning and dried or fresh thyme.
  • 6
    Add in 1/2 cup sharp cheddar, and 3/4 cup each of both Irish Cheeses. reserving the remainder to top casserole during last 10 minutes of baking time. Stir and add in the heavy whipping cream till mixed.
  • 7
    Spray casserole dish with non stick cooking spray.
  • 8
    Add potato mixture to prepared casserole dish, and place in preheated 400 degree F. oven, and bake for about 20 minutes, then top with remaining cheese in desired pattern, and return to oven and bake an additional 10 minutes or until cheese melts.
  • 9
    Remove from oven and serve as desired. I served it with Irish Bacon and Bangers, and Grilled Tomatoes with Shredded Cheese, and