Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin - cooking recipe

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

Preparation

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.