Irish Cast Iron Skillet Corned Beef Colcannon Casserole

Irish Cast Iron Skillet Corned Beef Colcannon Casserole

4 Tbl. butter
1/2 large onion, chopped
1/2 head cabbage, cut into 1" pieces
1/4 tsp. regular salt
1/4 tsp. coarse ground black pepper
1/2 tsp. sugar
1 lb. coarsely chopped cooked corned beef* (leftovers work great!)
1 1/2 - 2 lbs. red, Yukon Gold or russet potatoes, unpeeled and thinly sliced
16 oz. block swiss cheese, grated (4 cups)

For Cream Mixture:
2¼ cups whole milk
3/4 cup heavy cream
¼ cup mayo
⅓ cup flour
½ tsp. coarse ground black pepper, or to taste
½ tsp. garlic powder
1½ tsp. salt
1 tsp. spicy brown mustard
¼ tsp. onion powder
sliced green onions for garnish if desired


In cast iron skillet over medium-high heat, melt butter with cabbage, onion, salt, pepper, and sugar. When melted, cover, reduce heat to medium-low, and cook for 20 minutes or until cabbage is almost tender. Stir occasionally and place messy utensil on Spoon Buddy. If it start to brown, lower heat during last 5 minutes.

Stir in chopped meat, and stir-fry a few minutes longer. Remove all with a slotted spoon to a bowl and set aside.

Preheat oven to 350º F.

Wipe out skillet and butter insides and bottom with 1 Tbl. butter. (If using a 3-quart baking dish or dutch oven, grease with butter or butter-flavored cooking spray).

In large 4-cup measuring pitcher or medium-sized bowl, whisk flour, salt, garlic powder, black pepper, mustard and onion powder with milk, cream and mayo until completely combined.

Using a mandoline (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices into the cast iron skillet (or baking dish). Sprinkle on ⅓ of the cabbage meat mixture, then 1 cup of the shredded swiss, then pour on ⅓ of the cream and milk mixture.

Repeat this twice more, (adding 1 cup of cheese to the second layer and the last 2 cups of cheese to the top), ending with pouring on the last third of the cream mixture. Cover skillet with lid or foil and transfer to oven with Pan Buddy to bake for 1 hour.

Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.

Let rest for at least 20 minutes before serving. Longer if you can wait that long!

Garnish with a little snipped green onion or chopped parsley using your Strip-n-Snip scissors if you'd like.

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