Colcannon is a delicious rustic dish of mashed potatoes moistened with milk and butter and mixed with cabbage and onions. It’s a St. Patrick’s Day favorite served with corned beef.
Out of the oven I like to put the casserole on a large heatproof platter and surround the colcannon with roasted carrots for color and added flavor. For the colcannon I use an oval gratin dish that is 15 inches long and 9 inches wide in the center.
If time permits, I look for Irish white cheddar cheese. Often, sharp Bally Cashel Irish white cheddar cheese is available at Trader Joe’s. If you can’t find it use a domestic brand, or Havarti cheese. The dish can be prepared 2 hours in advance and refrigerated unbaked; increase baking time by 4 or 5 minutes.
Colcannon
Yield: 6 servings
INGREDIENTS
Butter for greasing heat-proof oval gratin dish
1/2 small head green cabbage, thinly sliced and chopped into 1-inch lengths
5 large baking potatoes, such as Russets, peeled and cut into chunks
5 tablespoons butter, cut into pieces
1 bunch green onions, trimmed and sliced (include about 1/2 of dark green stalks)
Salt and pepper, to taste
1 cup grated (4 ounces) white Cheddar cheese or Havarti cheese
Optional garnish: finely chopped fresh parsley
DIRECTIONS
1. Grease an oven-proof oval gratin pan with butter. Preheat oven to 350 degrees.
2. Cook cabbage in large pot of boiling, salted water until tender, about 2 minutes. Scoop out cabbage (reserve cooking liquid) and drain in colander. Give the colander a good shake to remove excess water.
3. Cook potatoes in same pot in the cabbage water until tender. Drain and mash in a ricer or electric mixer (not a food processor), adding the pieces of butter. Stir in drained cabbage and green onions. Season to taste with salt and pepper.
4.. Spread mixture on prepared dish. Sprinkle with cheese. Bake in a preheated 350-degree oven until heated through and cheese bubbles, about 25 minutes.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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