Twice-Cooked Irish Cheddar Potatoes

Twice-Cooked Irish Cheddar Potatoes are an easy loaded potato casserole that makes a perfect accompaniment to any Irish or home style meal.

Twice cooked Irish cheddar potatoes

In time for the season of early Spring, our thoughts turn to places green, such as that of the green fields of Ireland. No small wonder then that St. Patrick’s Day is such a popular holiday, after a long grueling winter. This winter in particular has been especially hard for many of us, with unfathomably deep snow banks and drifts, and record cold in the deep south.

Cooped up inside, our hearts may turn to comfort food, and chief among these is usually the potato made in some way, shape or form. As well, cheese and bacon are not uncommon sights at the table when trying to lift the spirits. That told, this then becomes a most welcome casserole fit to grace the table of any Faery Queene or bright eyed commoner.

From start to finish, it clocks in at right about an hour, much of that time only mildly attended, which gives the cook plenty of other time to focus on the rest of the meal. Thus, even though it takes a wee bit longer than a quick-fix meal, it can be done on a weeknight, and the rewards of such a meal will lift and carry the spirit throughout the week.

The type cheese used is an Irish cheese, a white cheddar in fact, and it does come from cows with sparkling eyes and Irish attitude. Maybe it is that what gives the cheese its robust flavor- decidedly sharp if it is aged a bit, or milder for newer cheeses. Either way, the melange of other ingredients serves to elevate this dish to an explosion on the palate, with flavor standing proud from every nook and cranny. Perfect foil to a simpler flavored meat such as a roast beef, corned beef or ham. The cottage simplicity of these entrees can be raised to sublime.

If you are in a bit of a hurry but would still like to make this, there is the option of cooking your potatoes ahead, refrigerating overnight, and then letting them come up to room temp on the counter while you get the oven heated and other ingredients ready. At that point it is small work to get the potatoes from oven to table.

I do hope you enjoy, and that your St. Patty’s Day is full of all the luck of the Irish and all the prosperity and joy you could wish for at the end of your rainbow.


Twice Cooked Irish Cheddar Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 pounds red potatoes, quartered
  • 4 slices bacon, cooked crisp and crumbled
  • 1/2 cup sour cream
  • 7 ounces white Irish cheddar, shredded
  • 2 tablespoons freeze-dried chives
  • 1 tablespoon creamy horseradish
  • 2 teaspoons dijon mustard
  • 3 tablespoons butter
  • 2 tablespoon cream
  • Salt
  • Pepper


  1. Boil potatoes in salted water until fork tender; drain.
  2. Place hot potatoes in a mixing bowl with butter, salt, and pepper; mash coarsely.
  3. Mix remaining ingredients into potatoes and place in a buttered baking dish.
  4. Bake at 375F for 20-25 minutes or until bubbly and cheese has melted.

From the kitchen of


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6 responses

  1. This looks amazing! I just stopped by from Shine A Spotlight Saturdays to check it out. I’m saving it to my casserole cookbook. Next I’m heading over to hek out your Southern Braised Cabbage. Thanks so much for sharing all this YUM! HUGS

  2. Wanted to let you know that I loved your recipe, and am featuring it on my Shine a Spotlight Saturday link party on Angels Homestead. Thanks for joining us, and cant wait to see what you have to share this week!


  3. I made these to serve as a side for our “Irish” themed meal last night of Lobster Dublin Style With Whiskey and Cream and Gaelic Steak Flambe. I didn’t have the freeze-dried chives, so I subbed fresh from the patio. I was worried about the horseradish being in the potatoes but it was fine and there was a tang from the mustard and maybe the horseradish. Thanks for sharing this wonderful addition to our meal. Made for Culinary Quest 2015.

  4. Really tasty, I love regular mashed potatoes but this was a nice change of pace. I left out the bacon and reduced the amount of Dijon and horseradish.I used Dubliner Irish Cheddar and fresh chives. Made for the 2015 Culinary Quest.

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