Cheddar-Colcannon Torte

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Consider skipping the big meals and try one of these easy-to-assemble, make-ahead dishes that focus on two of the most Irish of all ingredients, bacon and the humble spud.

A delicious, crustless potato torte includes bacon, cabbage, and Irish Cheddar; a quiche-like tart adds shallots and blue cheese; and a riff on a French tartiflette, a gratin generally made with reblochon cheese, substitutes Irish Swiss. Serve with a simple green salad, your favorite wine, or a frosty Smithwick's, and you'll be back to the party in no time flat.

For these recipes I recommend authentic Irish back bacon. Tommy Moloney's brand (www.tommymoloneys.com; 800-431-6365) is best, but you can substitute lean Canadian bacon. Likewise, for an authentic taste of Ireland use Kerrygold Irish cheese and butter (www.kerrygold.com), which is widely available in supermarkets. Imported Cashel Blue can be found in select gourmet shops or online from www.igourmet.com and www.murrayscheese.com. No need to go to the Emerald Isle for the spuds; our own Idaho potatoes fit the bill nicely.

Cheddar-Colcannon Torte

Mashed potatoes and buttery cabbage are the heart of colcannon, one of Ireland's most traditional dishes. This torte uses sliced potatoes, shredded cabbage, cheddar cheese and Irish bacon for a four-in-one combination of classic ingredients.

Serves 8.

1/2 head Savoy cabbage, shredded

6 tablespoons butter

8 ounces center cut Irish bacon, diced

2 large Idaho potatoes, peeled and sliced about 1/4-inch-thick

Freshly ground pepper to taste

7 ounces cheddar cheese, grated

2 tablespoons minced fresh chives

Preheat the oven to 400 F. Spray a 9-inch deep-dish pie pan with butter-flavored cooking spray.

In a pot of boiling water, blanch the cabbage for about 2 minutes. Drain and refresh in cold water. Transfer to paper towels, pat dry, and then place in a large bowl. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the bacon and cook for 4 to 5 minutes, or until lightly browned (Irish bacon has little or no fat, so it browns quickly). With a slotted spoon, remove the bacon and toss with the cabbage.

In the same skillet, melt the remaining 3 tablespoons butter; add the potato slices and toss to coat. Sprinkle generously with pepper.

Place one-third of the potatoes in the bottom of the prepared pan. Sprinkle with half the cheese. Top with half the bacon and cabbage mixture, and then repeat with one-third more of the potatoes and the remaining cheese, bacon, and cabbage. Top with the remaining potatoes. Cover with a sheet of buttered aluminum foil and bake for 40 minutes. Remove foil, sprinkle with chives, and cook for 10 to 15 minutes longer, or until the potatoes are browned. Remove from the oven and let cool for 15 minutes before cutting into wedges. (To make ahead, let cool completely, cover and refrigerate for up to 1 day. Bring back to room temperature, and then reheat in 300 F oven for about 20 minutes.)

Potato, Bacon and Blue Cheese Tart

Creamy blue cheese is a delicious addition to this bacon-potato quiche. Use Kerrygold Blue, a crumbly cheese with a cheddar base that gives it a golden color, or imported Cashel Blue from Co. Tipperary.

Serves 6.

1 refrigerated piecrust dough

4 large Yukon Gold potatoes, peeled

2 tablespoons butter

1 shallot, sliced

2 ounces center cut Irish bacon, diced

1 tablespoon olive oil

2 large eggs

1/2 cup heavy cream

Freshly ground pepper to taste

4 ounces Irish blue cheese, crumbled

Preheat the oven to 400 F. Place the dough into a 9-inch tart pan with removable bottom. Refrigerate while preparing the filing.

Cook the potatoes in a pot of boiling salted water for 10 to 15 minutes, or until slightly tender. Drain and let cool. When cool enough to handle, cut into 1/8-inch-thick slices. Set aside.

In a large skillet over medium heat, melt the butter. Add the shallot and cook for 3 to 4 minutes, or until soft but not browned. Add the bacon and cook, stirring frequently, for about 5 minutes, or until the bacon is lightly browned (Irish bacon has little or no fat so it browns quickly). Remove the crust from the refrigerator and brush with olive oil. Arrange the potatoes in a circle around the pastry. Sprinkle with the bacon and shallots.

In a medium bowl, whisk together the eggs, cream and pepper. Pour the mixture over the potatoes and sprinkle with the blue cheese. Bake for about 1 hour, or until the center is set and the crust is golden. Remove from the oven and let cool on a wire rack for about 10 minutes. (To make ahead, let cool completely, cover and refrigerate for up to 1 day. Bring back to room temperature, and then reheat in 300 F oven for about 20 minutes.) Remove the sides of the tart pan and cut into wedges.

Potato-Bacon Gratin

Serves 8.

6 large Idaho potatoes, peeled

4 tablespoons unsalted butter

1 small onion, chopped

2 garlic cloves, minced (optional)

2 teaspoons dried thyme

7 ounces Irish back bacon, diced

1 cup dry white wine

1 cup heavy cream

Freshly ground pepper to taste

14 ounces Swiss cheese, divided

Preheat the oven to 350 F. Spray a 2-quart ovenproof casserole with butter flavor cooking oil spray.

Cook the potatoes in a pot of boiling salted water for 10 to 15 minutes, or until slightly tender. Drain and let cool. When cool enough to handle, cut into 1/8-inch-thick slices. Set aside.

In a large skillet over medium heat, melt the butter. Add the onion and cook for 4 to 5 minutes, or until soft but not browned. Add the garlic, thyme and bacon, and cook, stirring frequently, for about 5 minutes, or until the bacon is lightly browned (Irish bacon has little or no fat so it browns quickly). Stir in the wine, cook for 2 to 3 minutes, and then stir in the cream until smooth. Season with pepper.

Cover the bottom of the dish with half of the potatoes. Grate half of the cheese and sprinkle over the potatoes. Pour over half of the cream mixture. Add the remaining potatoes and pour the remaining cream mixture over the top. Cover with buttered aluminum foil and bake for 20 minutes; remove the foil. Slice the remaining cheese and cover the top with the slices; bake for 20 minutes more, or until the mixture is bubbling and the cheese is melted. Remove from the oven and let cool for about 10 minutes before serving. (To make ahead, let cool completely, cover and refrigerate for up to 1 day. Bring back to room temperature, and then reheat in 300 F oven for about 20 minutes).

They say March 17 "is a great day for the Irish," but what good is that to the Irish cook who's stuck in the kitchen while the guests are having all the fun?

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Potato-Bacon Tarts Recipe - Margaret M. Johnson Recipes

(c) 2010 Margaret M. Johnson Recipes