colcannon au gratin
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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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yield
8 serving(s)
prep time
1 Hr
cook time
1 Hr
method
Bake
Ingredients For colcannon au gratin
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4 ozdiced pancetta or american bacon
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1leek, cut in half and thinly sliced into half-moons (light green and white part only!)
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1 smyellow onion, thinly sliced into half-moons
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2 cgreen cabbage or kale (shredded)
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2 1/2 cheavy cream
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3 clovegarlic (minced fine)
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3 tspsalt (preferably sea salt)
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2 tspfresh thyme (or 1 tsp dried)
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2 tspblack pepper (ground fresh)
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3 lbwashed potatoes, very thinly sliced
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1 1/2 cgrated/shredded cheddar cheese (irish if you can)
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3 Tbspbutter, melted (irish)
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2 Tbspgreen onion (finely chopped)
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2 Tbspbutter, not-melted (irish)
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1 pkgboursin garlic & fine herbs gournay cheese
How To Make colcannon au gratin
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1Thoroughly coat a 9x13 baking dish with butter.
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2Heat 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.
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3In a mixing bowl, combine cream, garlic, salt, thyme, melted butter and black pepper and set aside.
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4Cover 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.
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5Crumble the Boursin cheese across the top of the cabbage/kale and then continue with another layer of potatoes, then cabbage/kale, then potatoes.
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6Pour cream mixture evenly into baking dish, then press the liquid down on the top of the gratin.
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7Preheat oven to 325 degrees Fahrenheit. Cover with aluminum foil and wait 15-20 minutes, to allow mixture to ooze into every corner and layer.
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8Bake 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
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9Cool slightly, top with green onions and serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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