colcannon au gratin

Name: Colcannon Au Gratin
Prep time: 1 h
Cook time: 1 h
Yield: 8
Cuisine: Irish
Ingredients: 4 ounce(s) diced pancetta or american bacon; 1 - leek, cut in half and thinly sliced into half-moons (light green and white part only!); 1 small yellow onion, thinly sliced into half-moons; 2 cup(s) green cabbage or kale (shredded); 2 1/2 cup(s) heavy cream; 3 clove(s) garlic (minced fine); 3 teaspoon(s) salt (preferably sea salt); 2 teaspoon(s) fresh thyme (or 1 tsp dried); 2 teaspoon(s) black pepper (ground fresh); 3 pound(s) washed potatoes, very thinly sliced; 1 1/2 cup(s) grated/shredded cheddar cheese (irish if you can); 3 tablespoon(s) butter, melted (irish); 2 tablespoon(s) green onion (finely chopped); 2 tablespoon(s) butter, not-melted (irish); 1 package(s) boursin garlic & fine herbs gournay cheese

4 Pinches

Jeffrey Isherwood

Updated on Apr 13, 2018

My Son doesn't like it when I "mess with his mashed potatoes" and I really wanted to make Colcannon! The idea of mixing herbs and greens into his mashed potato would not fly, so I did some hunting online, borrowed from 4-5 different recipes and tried my hand at "Colcannon Au Gratin", the recipe has been tweaked a bit, but it was a HUGE hit! I use Kale in mine, but green cabbage works as well, depending on your audience.

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prep time 1 Hr

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

4 ounces diced pancetta or american bacon
1 - leek, cut in half and thinly sliced into half-moons (light green and white part only!)
1 small yellow onion, thinly sliced into half-moons
2 cups green cabbage or kale (shredded)
2 1/2 cups heavy cream
3 cloves garlic (minced fine)
3 teaspoons salt (preferably sea salt)
2 teaspoons fresh thyme (or 1 tsp dried)
2 teaspoons black pepper (ground fresh)
3 pounds washed potatoes, very thinly sliced
1 1/2 cups grated/shredded cheddar cheese (irish if you can)
3 tablespoons butter, melted (irish)
2 tablespoons green onion (finely chopped)
2 tablespoons butter, not-melted (irish)
1 package boursin garlic & fine herbs gournay cheese

How To Make colcannon au gratin

Step 1

Thoroughly coat a 9x13 baking dish with butter.

Step 2

Heat a sauté pan over medium heat. Add pancetta/bacon and cook until lightly crisped. Add leek and onion, sautéing until just translucent, then add in cabbage/kale and cook until wilted and reduced in size by about a quarter. Pull from heat and set aside.
Step 3

In a mixing bowl, combine cream, garlic, salt, thyme, melted butter and black pepper and set aside.
Step 4

Cover the bottom of the baking dish with a single layer of potatoes, allowing the corners to overlap slightly so that there are no empty spaces. Add half of the cabbage or kale mixture.
Step 5

Crumble the Boursin cheese across the top of the cabbage/kale and then continue with another layer of potatoes, then cabbage/kale, then potatoes.
Step 6

Pour cream mixture evenly into baking dish, then press the liquid down on the top of the gratin.
Step 7

Preheat oven to 325 degrees Fahrenheit. Cover with aluminum foil and wait 15-20 minutes, to allow mixture to ooze into every corner and layer.
Step 8

Bake for 45-60 minutes, until potatoes are fork tender. Remove foil, top with shredded Irish Cheddar, and then broil until cheese is bubbly and golden brown
Step 9

Cool slightly, top with green onions and serve!
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