Irish Poutine
In late February we start getting a few more cheeses in the shop from our Irish friends, to celebrate St. Patrick’s Day. The butterscotchy, hazelnutty Coolea is one of our favorites – we love it on a toasty cracker spread with butter, broken into large pieces and paired with a rich Irish whiskey, or as inspiration for our various cooking adventures! This Irish-inspired spin-off of Poutine has nutty cabbage, caramelized onions, and mustardy roasted potatoes topped with a crown of melty, bubbly cheese. It is the perfect side dish for any St. Patrick’s Day feast, gameday spread, epic brunch, or roast chicken dinner.
Ingredients
8 medium size red potatoes
3 tablespoons Butterly Bakery Hard Cider Smoked Onion Mustard
1/3 cup olive oil
6 cups sliced cabbage
2 onions, sliced
2 tablespoons butter
1/2 pound Coolea, shredded
1/4 pound Prairie Breeze, crumbled
kosher salt
freshly ground pepper
chives, chopped
Directions
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.
While the potatoes roast, using a large oven-proof 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.
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.
Garnish with the chopped chives and serve right from the pan.
Serves 4