Happy St. Patrick’s Day! Hopefully the rest of the world is having GOOD weather and you can celebrate safely on NON ice slicked roads! In Mid America, where I live, I woke up to snow and ice on our clover patches. We’ll be staying indoors, where it’s safe and warm 🙂
To celebrate, in our own very simple way, I’ll be making my Irish Beef and Guinness Stew. If you haven’t tried this recipe yet, today’s a VERY good day to give it a whirl! Remember, it looks like this when you’re all done (and taste even better!).
Can’t stop there though! I’ll be making a different potato dish other than the usual mashed! lol I get my Irish recipes from a cookbook called, Ireland’s Comfort Food (Pidgeon Press Publishing) and I haven’t come across a bad recipe yet! The recipe’s I’ve tried have been PACKED with flavor. That’s what I look for in a good recipe 🙂
*Note: This recipe calls for Durrus Cheese and from what I’ve been learning, the closest that I can come to Durrus Cheese is Gouda or maybe even Swiss. Today, I’ll probably use a mixture of Gouda and cheddar.
Durrus & Potato Melt
2 pounds waxy potatoes, cubed (I use small red, quatered)
2 onions, finely chopped (I use sweet or Vidalia)
2 TBSP butter
1/2 LB bacon slices, cut into small pieces
1 LB Durrus Farmhouse Cheese, cut into cubes (I will use some Gouda and shredded cheddar)
8 oz tub of creme’ fraiche (I will use sour cream because that’s what I have)
butter, enough to butter an ovenproof dish
salt and pepper to taste
Preheat the oven to 350 degrees. Parboil the potatoes and set aside. Meanwhile, saute the onions in butter until translucent or clear. Remove from pan and set aside. Meanwhile, fry the bacon until crisp and crumbly but not burnt. Mix the creme fraiche, potatoes and Durrus cheese together. Add onion and bacon, mix well and pour into a buttered, oven proof dish. Sprinkle with salt and pepper to taste. Place in preheated oven and bake for 15 to 20 minutes, stirring gently, halfway through cooking.
What are YOU doing for St. Patrick’s day?