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Creamy Colcannon Gratin Dauphinois with Gruyère

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A rich and comforting gratin combining the creamy layers of dauphinois with the comforting greens of colcannon, enhanced by nutty Gruyère cheese and Irish butter.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 6 tablespoons (85g) unsalted Irish butter, softened
  • 1 ½ cups (150g) grated Gruyère cheese
  • 2 cups shredded green cabbage
  • 3 stalks green onions, finely chopped
  • 2 cups (480ml) heavy cream, full fat
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the peeled potatoes into 1/8-inch (3 mm) thick rounds using a mandoline or sharp knife. Place them in cold water to prevent browning.
  3. In a large sauté pan, melt 2 tablespoons (28g) of Irish butter over medium heat. Add shredded cabbage, green onions, and a pinch of salt. Sauté gently for 5 to 7 minutes until softened but not browned. Set aside.
  4. In a saucepan, gently warm the heavy cream with minced garlic, nutmeg, salt, and pepper. Heat just until warm; do not boil.
  5. Butter your gratin dish with 2 tablespoons (28g) of Irish butter. Layer one-third of the potato slices evenly in the dish. Spread half of the sautéed greens over the potatoes. Sprinkle one-third of the grated Gruyère cheese. Pour one-third of the warm cream mixture over the layer. Repeat layering twice more, ending with cheese on top. Dot the surface with the remaining 2 tablespoons (28g) of butter cut into small pieces.
  6. Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly and the potatoes are tender when pierced with a knife.
  7. Let the gratin rest for 10 minutes before serving.

Notes

Use cold water to rinse sliced potatoes to remove excess starch and prevent gluey texture. Cook cabbage and onions gently to develop sweetness. Use freshly grated Gruyère for best melting and flavor. If top browns too fast, tent with foil. Let gratin rest before serving for easier slicing. For dairy-free, substitute coconut cream and vegan butter, and use plant-based melting cheese.

Nutrition

Keywords: colcannon, gratin dauphinois, Gruyère, Irish butter, creamy potatoes, comfort food, potato gratin, easy side dish

Find it online: https://gleefulfork.com/creamy-colcannon-gratin-dauphinois-with-gruy-e-re-easy-homemade-recipe/