Irish Cast Iron Skillet Corned Beef Colcannon Casserole

• Meat

  • 1 lb Corned beef* (leftovers work great!, cooked

• Produce

  • 1/2 tsp Garlic powder
  • 1 Green onions for garnish if desired
  • 1/2 Head cabbage, cut into 1" pieces
  • 1/2 Onion, large
  • 1/4 tsp Onion powder
  • 1 1/2 lb Yukon gold or russet potatoes, red

• Condiments

  • 1/4 cup Mayo
  • 1 tsp Mustard, spicy brown

• Baking & Spices

  • 3/4 tsp Black pepper, coarse ground
  • 1/3 cup Flour
  • 1/4 tsp Salt, regular
  • 1 1/2 tsp Salt
  • 1/2 tsp Sugar

• Dairy

  • 4 tbsp Butter
  • 3/4 cup Heavy cream
  • 1 16 oz. block Swiss cheese, grated
  • 2 1/4 cups Whole milk

Found on wildflourskitchen.com

Ingredients

• 4 Tbl. butter
• ½ large onion, chopped
• ½ head cabbage, cut into 1 pieces
• ¼ tsp. regular salt
• ¼ tsp. coarse ground black pepper
• ½ tsp. sugar
• 1 lb. coarsely chopped cooked corned beef* (leftovers work great!)
• 1½ - 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
• ¾ 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

Directions

• 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. 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 (or baking dish) with lid or foil and 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 if youd like.