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Colcannon Bake

Colcannon Bake

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Chardonnay Queen

Chardonnay Queen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
  3. 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.
  4. Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.
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Reviews

diane
81

diane

3/16/2010

Perhaps you meant 3 pounds versus 3 potatoes? This was delicious...I added 10 oz of chopped ham to make it a one course meal. Would make again...

TROOPERTCI
78

TROOPERTCI

4/27/2010

Made this for St. Paddys and everyone loved it. So filling and rich, but so, so delicious! I must confess, however, that I did start by frying up about a half pound of bacon, and then sauted the cabbage, leeks and onions in the bacon grease, and added the bacon back in the dish before baking. Boy, that was decadent and fattening, but divine! The whole family loved this and have been asking me to make it again.

Sarah Jo
52

Sarah Jo

2/17/2011

My potatoes were kind of small (organic reds) so I used a few more. I didn't have bouillion cubes but I did have chicken Better than bouillion so I used a couple teaspoons of that. Because I always make colcannon with bacon, I did add a half pound of cooked, crumbled turkey bacon. This was super yummy--we all enjoyed it quite a bit. A new unique way to eat colcannon!

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