Colcannon Au Gratin

Colcannon Au Gratin Recipe

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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.


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1 Hr
1 Hr


  • 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 small
    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!

Printable Recipe Card

About Colcannon Au Gratin

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Irish
Dietary Needs: Gluten-Free

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