Rumbledethumps

This whimsically named dish is from the Scottish Borders that I only recently became familiar with. It is quite similar to Irish colcannon; traditionally it is a mixture of mashed potatoes, cabbage, and onion. It is then topped with cheddar cheese, and baked until golden and crispy on top. It can be served either as a side or as a meal in itself. I have added crumbled bacon, which while not traditional feels right at home in this dish. The best way I could describe it is being like a baked potato casserole (especially with the bacon addition). I like to serve this as a cozy side to roast meat, sausages, or even lentils. I think it would work well for a lunch dish, too. This dish is also a good way to use up leftover mashed potatoes.

This can easily be made a day ahead and stored in the fridge until you’re ready to bake. I recommend letting it sit on the counter while your oven preheats and adding an extra 20 minutes to the bake time.

Serves 4

1 kg (2lbs) potatoes, peeled and cut into even pieces

50g (3.5 tbsp) butter

200g (7oz) cabbage, thinly sliced

2 green onions, thinly sliced

6 rashers of bacon, cooked and crumbled (optional)

50g (1.5 oz) cheddar, grated

Salt and pepper

1. Preheat the oven to 180C (350F).

2. Place the potatoes in a pot of water and set over medium heat and bring to a boil. Cook under tender, about 15 to 20 minutes.

3. Remove the potatoes and set in a large bowl with the butter. Put the sliced cabbage into the water and boil for about 5 minutes. Drain and add to potatoes.

4. While the cabbage is cooking, mash the potatoes and butter, adding salt and pepper to taste.

5. Mix together the mashed potatoes, cabbage, green onions, and bacon. Pour into a small baking dish and press down lightly.

6. Top with the cheese and bake until the top is browned and crispy, about 30 minutes. Alternatively you can place it under the broiler/grill.