Irish Poutine

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In late February we start getting a few more cheeses in the shop from our Irish friends, to honor the celebrations of St. Patrick’s Day. I love seeing Durrus, Coolea and usually a blue from Cashel Creamery come through the doors. This year, Darú showed up, unassuming and beautiful: snow white curds wrapped in a bloomy rind, sturdy yet delicate with a mild lactic, buttery taste. Darú strangely inspired me to make a Poutine-like dish for St. Patrick’s Day, using traditional Irish ingredients. As my dear colleague pointed out, this makes next to no sense, for so many reasons. After a lot of laughs, I agreed, but could not get the basis of Poutine out of my head, and so I pressed on with my vision. I ended up with a fun spin off of Poutine and the perfect side dish to any St. Patrick’s Day feast. I dish up to you…Irish Poutine!  “May your belly be full and your heart be light, may good luck pursue you with each and every bite.”

Happy St. Patrick’s Day!


  • 8 medium size red potatoes

  • 3 tablespoons Blackwater Chocolate Stout Mustard*

  • 1/3 cup olive oil*

  • 6 cups sliced cabbage

  • 2 onions, sliced 

  • 2 tablespoons butter*

  • 1/2 pound Darú, crumbled*

  • 1/4 pound Ford Farm Coastal Cheddar, crumbled*

  • kosher salt

  • freshly ground pepper

  • chives, chopped

*Items with an asterisk can be found at The Cheese Shop of Salem.


1.     Preheat the oven to 425 degrees. Cut the potatoes into 1 inch pieces. In a medium size bowl, whisk together the olive oil and mustard. Add in the potatoes and toss to coat with the mixture. Season generously, about 3/4 teaspoon salt and 1/4 teaspoon black pepper.  Spread the potatoes on a sheet pan and roast in the oven, for about 45 minutes, or until golden brown. Be sure to flip the potatoes a few times throughout the roasting process.

2.     While the potatoes roast, using a large sauté pan, heat about 3 tablespoons of olive oil over medium-high heat. Sauté the onions and cabbage together until they have cooked down and are golden brown and slightly caramelized, about 12 minutes. Add in 2 tablespoons of butter and season with salt and black pepper and continue to cook for about 5 more minutes. Remove from heat and set aside.

3.     When the potatoes are finished, stir them into the cabbage and onion mixture. Top the entire mixture with the cheeses. Set the broiler on high and place a rack about 8 inches under the flame. Broil the potato mixture with the cheese for about 5 minutes, or until desired melted texture occurs.  

4.     Garnish with the chopped chives and serve right from the pan.  

Serves 4