Colcannon

Very traditionally Irish, colcannon is a mashed-pototo dish, flavored with kale or cabbage. Its origin may lie in the need to use up the last leafy vegetables left in the fall garden. In rural Ireland, it's served as a main dish on All Hallows' Eve.  In keeping with tradition, a carefully wrapped gold ring is placed in a bowl of colcannon, and the diner that finds it is thought likely to marry within the coming year.


My family loves this recipe. The cooked cabbage gives the potatoes a subtly sweet flavor.


1 pound cabbage, cored, quartered, and shredded
2 pound boiling potatoes, peeled, and cut into 2-inch pieces
2 small leeks (white and pale green parts only), washed and sliced
1 cup milk
salt and pepper to taste
1/2 teaspoon ground mace
8 tablespoons, plus 2 tablespoons butter

In separate pots, cook the cabbage and potatoes in boiling salted water, until tender, 12 to 15 minutes (or, chop the cored the cabbage, then lightly saute it in a skillet with a tablespoon of butter until tender, instead of boiling).  Drain the cabbage (if boiled) and chop. Drain the potatoes and mash.

Meanwhile, in a large saucepan, combine the leeks and milk, and cook over medium heat until the leeks are tender, 8 to 10 minutes.

Add the potatoes, salt, pepper, and mace to the leeks and milk, and stir over low heat until well blended.  Add the cabbage and 8 tablespoons butter (one stick).  Stir again to the consistency of mashed potatoes.  Turn into a serving dish, and dot with remaining 2 tablespoons butter.  Serve piping hot!

Heavenly Potato Casserole

This is a wonderful way to dress-up simple mashed potatoes for a holiday dinner.  You can leave out the cheddar cheese for a more traditional mashed potato casserole.  
To prevent your potatoes from becoming gummy, make sure you mash them while they're hot, and keep them hot while adding the rest of the ingredients.

8 large russet potatoes, peeled, boiled and mashed
1/2 cup butter, softened
6 ounces cream cheese, softened
1 cup sour cream
4 ounces of sharp cheddar cheese, shredded
1/2 cup grated parmesan cheese
4 green onions, finely chopped
1 T salt

In large bowl, combine mashed potatoes and remaining ingredients.  Spoon into a large, round casserole dish, and bake uncovered at 350 degrees for 45 minutes.  Serve with homemade turkey gravy.

Potato and Fennel Gratin

Traditionally, a gratin is a casserole with a lightly browned upper crust of grated cheese or bread crumbs.

This recipe calls for fennel bulbs, which have a very slight anise flavor.  Europeans have cooked with fennel for years, but they are relatively new to American kitchens.  This recipe is a tweaked version of a traditional scalloped potato casserole.

1/4 stick of butter
3 cups chopped leeks (about 4 large), white and pale green parts only
3 medium size fennel bulbs with fronds (frilly green leaves)
2 pounds (about 4 very large) red-skinned potatoes, peeled and thinly sliced
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1/4 cup flour

Butter a 13 x 9 x 2 inch glass casserole dish.  Preheat oven to 375.

Melt 2 tablespoons butter in large skillet over medium heat.  Add leeks, cover and cook until tender, stirring occasionally, about 10 minutes.

Remove fronds from fennel bulbs and chop enough to measure 1/2 cup; set aside.  Discard remaining fronds.  Core the fennel bulbs and thinly slice the remaining flesh.

Toss the sliced potatoes with enough flour to coat.

Arrange 1/2 of fennel slices in prepared dish.  Top with 1/4 cup of chopped fronds, salt and pepper.  Top with half the potato slices.  Arrange half of leek mixture over potatoes.  Sprinkle with salt and pepper.  Sprinkle with half of grated Parmesan cheese.

Repeat layering with remaining fennel slices, fennel fronds, potatoes, and leek mixture.  Sprinkle again with salt and pepper.

Bring chicken broth and cream to boil in saucepan.  Pour mixture over the layered vegetables.

Bake, uncovered for 35 - 40 minutes.  Remove from oven and sprinkle entire casserole with the remaining Parmesan cheese.  Return to oven for an additional 30 minutes, or until the vegetables are tender, liquid is almost absorbed and top is golden brown.