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Scottish Rumbledethumps (Mashed Potato, Savoy Cabbage and Cheddar Bake)
Heartwarming winter specialty of the Scottish Borders: fluffy mashed potatoes mashed together with sautéed savoy cabbage and buttered leeks, baked under a bubbling blanket of mature Scottish Cheddar.
Prep
15 min
Cook
30 min
Total
45 min
Oven
200°C (180°C vent.)
Ingredients
servings
4
- Floury potatoes peeled and cubed600 g
- Savoy cabbage shredded thin250 g
- Leek cleaned and thinly sliced150 g
- Mature Scottish Cheddar grated150 g
- Unsalted farm butter50 g
- Fine sea salt4 g
- Freshly cracked black pepper1 tsp
Preparation Steps
1
Boil potatoes in salted water for 15 minutes until tender. Drain thoroughly and mash with half the butter, salt, and pepper.
2
Melt remaining butter in a skillet. Sauté leeks and cabbage for 6-7 minutes until soft. Fold the sautéed greens into the mashed potatoes along with half the grated Cheddar.
3
Transfer into a buttered baking dish, rake the surface with a fork, and top with remaining Cheddar. Bake at 200°C for 20-25 minutes until bubbling and richly crusted. Serve piping hot.
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
14g
Carbohydrates
38g
Fat
18g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
