Potato Collops (Traditional Irish Dish)

Potato collops (from the Irish word for small portions) is one of those old farmhouse dishes that turns a handful of humble ingredients into something deeply satisfying. Thin-sliced potatoes layered with chopped onion, diced raw bacon, parsley, and dots of butter, all drenched in scalded milk and topped with cheddar, then baked until the top turns golden and the layers below turn creamy soft.

Slicing the potatoes very thin is the most important step. Thick slices won’t cook through in the 45-minute covered bake and you’ll end up with crunchy centers. A mandoline makes quick work of this, but a sharp knife and patience gets you there too. Aim for about an eighth of an inch.

The raw bacon layered between the potatoes renders its fat as it bakes, seasoning each layer with smoky, salty richness from the inside. No need to pre-cook it. The covered baking time gives it plenty of heat to render and crisp.

Using scalded (very hot) milk poured over the top before baking jump-starts the cooking process. Cold milk would add 15 to 20 minutes to the bake time. The milk steams under the foil, cooking the potatoes through, while the uncovered finish browns the cheese and crisps the top layer.

Kitchen Tips

• Grease the baking dish well. The starchy milk creates a crust on the bottom that sticks without it.
• Season each layer with salt and pepper as you go, not just the top. Seasoning only the surface means bland potatoes underneath.
• Keep the potato slices uniform so every layer cooks at the same rate.
• Let it rest for 10 minutes after baking. The milk thickens as it cools slightly and the layers hold together better when serving.

Variations

• Add a layer of thinly sliced carrots or turnips between the potatoes for a more rustic, root vegetable version.
• Use Gruyere or aged Irish cheddar instead of regular cheddar for a sharper, nuttier top.
• Stir a teaspoon of whole-grain mustard into the scalded milk before pouring for a tangy kick.