I'm going retro for this St. Patrick's Day-inspired recipe. Instead of the typical corned beef and cabbage or Shepherd's pie, I turned to a recipe for Dublin Cheese and Potato Pie that I found in an old Cutco cookbook published in 1972.

Its ingredients are easy to find and easy to prepare. All you'll need is a vegetable peeler for peeling the potatoes and a chef knife for slicing the potatoes and onions. This side dish can also easily be made into a main dish by adding cubed ham or corned beef.

What I like about this cheese and potato pie is its oniony flavor and the hint of Worcestershire, which adds a savory umami taste to the dish.

What's umami, you say? In recent years it's been added to the list of basic taste profiles (sweet, sour, bitter and salty). Umami is a savory taste that is sometimes described as brothy or meaty.

TIP: As a variation when reheating leftovers of the Dublin Cheese and Potato Pie, toss them in a frying pan to crisp up the potatoes and onions.

Ingredients

4 medium potatoes
2 medium onions
1 cup milk
1 cup grated Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
3 tablespoons butter or margarine
2 tablespoons dry bread crumbs

Directions

Preheat oven to 350 degrees.

Cut potatoes into 1/8 inch slices. Cut onions into thin slices. Combine milk and cheese in sauce pan and heat over low heat until cheese melts; stir constantly. Add Worcestershire sauce. Combine salt, pepper and flour.

Place a layer of sliced potatoes in bottom of greased 1 1/2 quart casserole dish. Sprinkle one half of flour mixture over the top. Add layer of onions and dot with half the butter. Repeat layers using remaining ingredients.

Pour cheese sauce over all, top with bread crumbs and bake 1 hour.

Dublin Cheese and Potato Pie