A vegetarian, oven-based version of the traditional Irish recipe of potatoes and kale with lots of sharp cheddar.  The “squeak” in this case comes from the sound the kale leaves make when you’re preparing them, and the “bubble” comes from the cheese.

Heat the oven to 400.

Wash and dice 2 lbs. of potatoes (preferably red, but yellow are fine too).

Toss the potatoes in a large cast iron skillet with 1/2 t. salt and 2 T. olive oil or 50/50 olive oil and butter.

Roast in the oven until they are crisp on one side.

While the potatoes are roasting, remove the stems from a dozen kale leaves.  Chop the leaves roughly.

Clean and dice spring onions to make 2 C. (green and white parts both).

When the potatoes are browned on one side and are no longer sticking to the pan, carefully remove the pan from the oven.  Use a spatula to flip as many of the potatoes as possible.  Then, add the onions and kale to the pan, sprinkle and return it to the oven.

Grate sharp cheddar cheese (preferably Irish cheddar) to make 2 C.

Roast for another five minutes, then stir the pan a few times, sprinkle with black pepper and another 1/4 t. salt. Then distribute the cheese evenly over the contents.

Return the pan to the oven and cook for another 7-10 minutes.  The cheese should be completely melted, bubbling, and beginning to brown.