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colcannon au gratin

Recipe by
Jeffrey Isherwood

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.

yield 8 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For colcannon au gratin

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

How To Make colcannon au gratin

  • 1
    Thoroughly coat a 9x13 baking dish with butter.
  • 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.
  • 3
    In a mixing bowl, combine cream, garlic, salt, thyme, melted butter and black pepper and set aside.
  • 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.
  • 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.
  • 6
    Pour cream mixture evenly into baking dish, then press the liquid down on the top of the gratin.
  • 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.
  • 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
  • 9
    Cool slightly, top with green onions and serve!

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