Dublin Cheese and Potato Pie
3547 days ago
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I'm going retro for this St. Patrick's Day-inspired recipe. Instead of the typical corned beef and cabbage or Shepherd's pie, I turned to a recipe for Dublin Cheese and Potato Pie that I found in an old Cutco cookbook published in 1972.
Its ingredients are easy to find and easy to prepare. All you'll need is a vegetable peeler for peeling the potatoes and a chef knife for slicing the potatoes and onions. This side dish can also easily be made into a main dish by adding cubed ham or corned beef.
What I like about this cheese and potato pie is its oniony flavor and the hint of Worcestershire, which adds a savory umami taste to the dish.
What's umami, you say? In recent years it's been added to the list of basic taste profiles (sweet, sour, bitter and salty). Umami is a savory taste that is sometimes described as brothy or meaty.
TIP: As a variation when reheating leftovers of the Dublin Cheese and Potato Pie, toss them in a frying pan to crisp up the potatoes and onions.
Ingredients
- 4 medium potatoes
- 2 medium onions
- 1 cup milk
- 1 cup grated Cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon flour
- 3 tablespoons butter or margarine
- 2 tablespoons dry bread crumbs
Directions
- Preheat oven to 350 degrees.
- Cut potatoes into 1/8 inch slices. Cut onions into thin slices. Combine milk and cheese in sauce pan and heat over low heat until cheese melts; stir constantly. Add Worcestershire sauce. Combine salt, pepper and flour.
- Place a layer of sliced potatoes in bottom of greased 1 1/2 quart casserole dish. Sprinkle one half of flour mixture over the top. Add layer of onions and dot with half the butter. Repeat layers using remaining ingredients.
- Pour cheese sauce over all, top with bread crumbs and bake 1 hour.
