Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin

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 local cheddar cheese, grated

Directions

1. 1

   Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.

2. 2

   Lightly grease a heat resistant serving or baking dish.

3. 3

   Boil the potatoes for about 20 minutes or until soft.

4. 4

   At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.

5. 5

   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.

6. 6

   Add the cabbage & chives to the mashed potatoes - gently mix together.

7. 7

   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.

8. 8

   Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.

9. 9

   This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.

10. 10

    This serves 4 people as an accompaniment and 2 people as a light luncheon dish.