Irish Cheddar Potato Gratin

Instructions

1. Preheat oven to 375 degrees.
2. Heat oil in a 12-inch cast-iron skillet over medium. Add leeks; cook until just beginning to brown, about five minutes. Add cabbage and, if desired, season with salt. Cook, stirring often, until cabbage is wilted and beginning to brown, 8–12 minutes.
3. Reduce heat to low. Add stout; cook, stirring occasionally, until mixture has caramelized, about five minutes. Remove from heat.
4. In a saucepan over medium heat, bring heavy cream to a gentle simmer, stirring frequently, 3–4 minutes. Coat eight ramekins with cooking spray and arrange two layers of slightly overlapping potatoes in each, making a circular pattern. Season with salt, if desired. Pour heavy cream over potatoes and scatter with leek mixture and cheddar.
5. Bake, covered, forty minutes. Uncover and continue baking until bubbly, golden brown and potatoes are easily pierced with a knife, about thirty minutes more. Let cool five minutes before serving.