Scottish Potato and Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g potato (s), peeled and rouhly diced
- 60 g butter
- 1 onion (s), cut into strips
- 250 g white cabbae, finely chopped
- 200 g cheese, Teviotdale Scottish hard cheese rated. alternatively cheddar
- Pepper, freshly ground
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven. Place the potatoes in cold salted water, bring to the boil and cook for 8 minutes over medium heat. Drain, rinse with cold water and drain. Coarsely mash with a fork.
- Heat the butter in a sufficiently large saucepan, add the onions and fry over a low heat for about 5 minutes. Add the white cabbage and stir-fry for 5 minutes. Add the potatoes and season with salt and pepper to taste. Remove from the heat and stir in 2 tablespoons of cheese. Put the mixture in a baking dish and sprinkle with the rest of the cheese.
- Bake on the middle rack for 20 minutes.
- If you don`t like the cheese layer so thick, you simply use less for sprinkling.
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