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
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