Irish County Mayo Casserole
Dive into comforting Irish flavors with this hearty Irish County Mayo Casserole, a delightful blend of rustic ingredients and creamy indulgence. Layers of tender, parboiled russet potatoes, savory ground pork sausage, and a medley of sautéed cabbage, carrots, and onion come together under a rich, velvety cheddar cheese sauce infused with fresh parsley. Baked to golden, bubbly perfection, this casserole captures the essence of traditional Irish cooking with an elevated twist. Perfect for cozy family dinners or a standout dish at potlucks, it’s a satisfying and flavor-packed recipe that’s both comforting and crowd-pleasing. Experience the taste of Ireland with every bite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 2 cups Sharp white cheddar cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Cabbage, shredded
- 2 medium Carrots, thinly sliced
- 1 medium Onion, diced
- 1 pound Ground pork sausage
- 0.5 cup Chicken broth
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them into 1/4-inch-thick rounds. Parboil the potato slices in salted water for 5 minutes, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion, shredded cabbage, and sliced carrots. Cook until tender, about 5-7 minutes. Transfer the vegetables to a bowl and set aside.
In the same skillet, cook the ground pork sausage until browned and cooked through. Drain excess fat and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese, parsley, salt, and black pepper. Mix well until the cheese is fully melted and incorporated.
Assemble the casserole: Layer half of the potato slices on the bottom of the prepared baking dish. Add a layer of the cooked sausage, followed by the cooked vegetables. Pour half of the cheese sauce over the layers. Repeat with the remaining potatoes, sausage, and vegetables, then pour the remaining cheese sauce on top.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
4743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.4 g | 367% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 10882 mg | 473% | |
| Total Carbohydrate | 353.3 g | 128% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 58.6 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 2779 mg | 214% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 8838 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
