Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin
Ready In: 35 mins
Serves: 2-4
Ingredients
- 1 1⁄2 lbs potatoes, peeled & cut into small even size pieces
- 6 -8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
- 4 tablespoons fresh chives, chopped
- 2 ounces butter
- 2 -4 tablespoons milk
- salt
- pepper
- 4 ounces scottish cheddar cheese or 4 ounces local cheddar cheese, grated
Directions
- Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
- Lightly grease a heat resistant serving or baking dish.
- Boil the potatoes for about 20 minutes or until soft.
- At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
- Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
- Add the cabbage & chives to the mashed potatoes - gently mix together.
- Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
- Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
- This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
- This serves 4 people as an accompaniment and 2 people as a light luncheon dish.
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