Potato Torte with Bacon, Cabbage and Cheddar

1/2 head Savoy cabbage, shredded
3 tablespoons Kerrygold Irish butter
1/2 pound Irish traditional bacon, diced
4 baking potatoes, peeled and sliced 1/4-inch thick
8 ounces Kerrygold Cheddar Cheese
Salt and freshly ground black pepper

Preheat oven to 400 degrees. Butter a 9-inch quiche pan or pie plate.

In a pot of boiling water, blanch the cabbage for 2 minutes. Drain and refresh in cold water. Pat dry. In a large skillet over medium heat, melt the butter. Add the bacon and cook until browned, about 5 minutes.

With a slotted spoon, remove the bacon and toss with the cabbage. Add the potato slices to the skillet and toss to coat in the bacon drippings. Place one-third of the potatoes in the bottom of the prepared pan.

Sprinkle with salt and pepper and half the cheese. Top with half the bacon and cabbage mixture, salt and pepper, then repeat with one-third of the potatoes, remaining cheese, bacon and cabbage, salt and pepper, and end with a layer of potatoes.

Cover with a sheet of parchment paper and bake for 45 minutes. Remove parchment for last 5 minutes to let potatoes brown. Slice into wedges.

YIELD: 8 Servings