Colcannon Au Gratin
I use Kale in mine, but green cabbage works as well, depending on your audience.
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4 ozdiced pancetta or american bacon
1leek, cut in half and thinly sliced into half-moons (light green and white part only!)
1 smallyellow onion, thinly sliced into half-moons
2 cgreen cabbage or kale (shredded)
2 1/2 cheavy cream
3 clovegarlic (minced fine)
3 tspsalt (preferably sea salt)
2 tspfresh thyme (or 1 tsp dried)
2 tspblack pepper (ground fresh)
3 lbwashed potatoes, very thinly sliced
1 1/2 cgrated/shredded cheddar cheese (irish if you can)
3 Tbspbutter, melted (irish)
2 Tbspgreen onion (finely chopped)
2 Tbspbutter, not-melted (irish)
1 pkgboursin garlic & fine herbs gournay cheese
How to Make Colcannon Au Gratin
- Thoroughly coat a 9x13 baking dish with butter.
- 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.
- In a mixing bowl, combine cream, garlic, salt, thyme, melted butter and black pepper and set aside.
- 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.
- Crumble the Boursin cheese across the top of the cabbage/kale and then continue with another layer of potatoes, then cabbage/kale, then potatoes.
- Pour cream mixture evenly into baking dish, then press the liquid down on the top of the gratin.
- 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.
- 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
- Cool slightly, top with green onions and serve!