Colcannon Mash With Blue Cheese

COLCANNON BAKE



Colcannon Bake image

I make this every St. Patrick's Day. My family loves it and I don't know why I don't make it more often. Don't forget to hide a dollar coin or two for the lucky children who find them.

Recipe From allrecipes.com

Provided by Chardonnay Queen

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 large potatoes, peeled and quartered, or more to taste
1 pinch salt
6 tablespoons butter, cut into small chunks
½ cup sour cream
1 egg
1 tablespoon milk, or as needed
1 teaspoon butter, or as needed
3 cups shredded cabbage
2 leeks, chopped
1 small onion, chopped
2 cubes chicken bouillon
½ cup shredded Cheddar cheese
Calories282.5 calories
Carbohydrate30.8 g
Cholesterol61.5 mg
Fat15.4 g
Fiber4.2 g
Protein6.9 g
SaturatedFat9.4 g
Sodium451.2 mg
Sugar3.4 g

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
  • Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
  • Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.

RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN



Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin image

A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university!

Recipe From food.com

Provided by French Tart

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes, peeled & cut into small even size pieces
6 -8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
4 tablespoons fresh chives, chopped
2 ounces butter
2 -4 tablespoons milk
salt
pepper
4 ounces scottish cheddar cheese or 4 ounces local cheddar cheese, grated

Steps:

  • Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
  • Lightly grease a heat resistant serving or baking dish.
  • Boil the potatoes for about 20 minutes or until soft.
  • At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
  • Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
  • Add the cabbage & chives to the mashed potatoes - gently mix together.
  • Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
  • Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
  • This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
  • This serves 4 people as an accompaniment and 2 people as a light luncheon dish.

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