Kerry Casserole
Submitted by 2151
Kerry casserole layers pork belly, smoked bacon, sliced potatoes, mushrooms, and onions with rosemary and stock, then slow-bakes until the top is golden and crisp. A hearty Irish one-pot supper.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsNamed for County Kerry in Ireland’s southwest, this casserole is the kind of straightforward, layered one-pot meal that Irish home cooks have been building for generations. Pork belly and smoked bacon get cubed and layered between thinly sliced potatoes, onions, and mushrooms, then the whole thing slow-bakes in stock until everything is tender and the kitchen smells incredible.
The layering order matters. Potatoes go on the bottom and top, with the meat and vegetables sandwiched in between. The bottom potatoes soak up the stock and rendered pork fat, turning silky and rich. The top layer gets uncovered for the last half hour so it crisps up into golden, buttery rounds.
Rosemary is the only herb, and that restraint is deliberate. It pairs naturally with pork and lets the smoky bacon flavor come through without competition.
Kitchen Tips
- Slice the potatoes as thin as you can. Thicker slices won’t cook through fully in the center layers.
- Don’t skip uncovering the casserole for the final 30 minutes. That’s how you get the browned, crispy potato top that makes this dish.
- Use a well-flavored stock. It’s the only liquid going in, so a weak stock means a weak casserole.
- Let it rest for 10 minutes after pulling from the oven. The layers hold together better when served.
Variations
- Swap pork belly for lamb shoulder for a more traditional Kerry-style stew in casserole form.
- Add sliced parsnips or turnips between the layers for extra root vegetable depth.
- Stir a splash of stout into the stock for a darker, maltier flavor.
Ingredients
Directions
Cut meat into one-inch cubes.
Peel and thinly slice potatoes.
Peel or wipe mushrooms, and slice if large.
Grease a large ovenproof dish with some of the butter, and place a layer of sliced potatoes in the bottom.
Add half the meat pieces, seasoned and sprinkled with rosemary.
Layer with half the vegetables, plus another layer of potatoes.
Repeat, using all meat, veg and potatoes.
Pour stock over and dot potatoes with remaining butter.
Cover and cook in a moderate oven, 325F, for 2¼ hours.
Uncover for the last half hour of cooking to brown the potatoes.
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