Irish Cast Iron Skillet Corned Beef Colcannon Casserole

I let it sit for about half an hour before I sliced into it, and my first slices fell apart. It must have been the cream sauce and melted cheese (darn it all!).

The photo with this post is after the casserole had cooled a lot more. Just something to be aware of if having perfect slices is important. However, once you try this casserole, I doubt you’ll care what the slices look like!

Ingredients:

• 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)
• 4 Tbl. butter
• ½ tsp. sugar
• ½ large onion, chopped
• ½ head cabbage, cut into 1" pieces
• ¼ tsp. regular salt
• ¼ tsp. coarse ground black pepper

For Cream Mixture:

• 1 tsp. spicy brown mustard
• ¼ tsp. onion powder
• sliced green onions for garnish if desired
• 2¼ cups whole milk
• 1½ tsp. salt
• ¾ cup heavy cream
• ¼ cup mayo
• ⅓ cup flour
• ½ tsp. coarse ground black pepper, or to taste
• ½ tsp. garlic powder