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This oven baked 4-ingredients colcannon casserole is the kind of dish that comes straight from my Irish grandmother’s table to yours. She used to say that if you had potatoes, cabbage, butter, and milk, you could feed a crowd and make them feel loved. Colcannon is an old Irish way of stretching humble ingredients into something creamy and comforting, and baking it in a pretty casserole dish turns it into a warm, golden side that fits right in on a Sunday table or a holiday spread. Every time I pull this bubbling pan from the oven and see the swirls of cabbage and pools of melted butter, I’m taken right back to her tiny farmhouse kitchen, where simple food was always the best food.
Serve this colcannon casserole hot, straight from the oven, with a big spoon so everyone can dig into those buttery pockets. It’s wonderful alongside roasted chicken, baked ham, or a simple skillet of pork chops. If you’re doing a classic meat-and-potatoes supper, add some green beans or peas on the side for color. For a more Irish-style plate, serve it with sausages or a hearty beef stew. Leftovers reheat nicely and make a cozy lunch with just a crisp green salad or a sliced garden tomato when they’re in season.
Oven Baked 4-Ingredients Colcannon Casserole
Servings: 6
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
4 cups finely shredded green cabbage (about 1 small head or half a large one)
1 cup whole milk (plus a splash more if needed)
8 tablespoons salted butter, divided (6 tablespoons for the potatoes, 2 tablespoons for dotting on top)
Directions
Preheat your oven to 375°F (190°C). Lightly butter a medium floral or pretty ceramic casserole dish so the potatoes don’t stick and the edges brown nicely.
Place the peeled, chunked potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt if you like. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes.
While the potatoes cook, prepare the cabbage. Finely shred the green cabbage with a knife, aiming for thin ribbons so it turns tender in the mash and bakes up soft and sweet.
In a small saucepan or microwave-safe measuring cup, gently warm the whole milk with 4 tablespoons of the butter until the butter is mostly melted and the milk is hot but not boiling. This helps keep the potatoes fluffy instead of gluey.
Drain the cooked potatoes very well and return them to the warm pot. Let them sit for a minute or two so excess steam can escape; this keeps the mash from getting watery.
Pour about three-quarters of the warm milk-and-butter mixture over the potatoes. Mash with a potato masher until smooth and creamy, adding more of the milk mixture as needed to reach a soft, spreadable consistency. Taste and, if you like, add a pinch of salt, but remember the butter will add flavor too.
Stir the finely shredded cabbage directly into the hot mashed potatoes. The heat from the potatoes will start to soften the cabbage right away. Mix just until the cabbage is evenly swirled through, leaving some visible streaks of green for that classic colcannon look.
Spoon the potato and cabbage mixture into the prepared casserole dish, smoothing the top with the back of a spoon. Use the spoon to create gentle swirls and dips across the surface so there are little pockets for the butter to pool.
