Rumbledethumps
Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 6
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This hearty casserole brings together the warmth of creamy mashed potatoes, the satisfying crunch of crispy bacon, and the subtle sweetness of caramelized cabbage, all nestled beneath a golden layer of sharp cheddar. Perfect for chilly evenings or family gatherings, Rumbledethumps is a dish that not only fills the belly but also warms the heart. It's the kind of comfort food that will have everyone asking for seconds, making it a beloved addition to your dinner table.
Ingredients
Ingredients
- 2 Lbs Potato (or Yukon Gold Potatoes)
- 1/2 Medium Cabbage - Shredded
- 1 Large Onion - Diced
- 4 Slices Bacon - Chopped
- 4 Tbsp Butter - Divided
- 1/3 Cup Milk (or Heavy Cream) - Warmed
- 3 Cloves Garlic - Roasted or Mashed
- 1 Tsp Dijon Mustard
- 1/2 Tsp Salt - To Taste
- 1/2 Tsp Black Pepper
- 1/4 Tsp Nutmeg
- 1 1/2 Cups Sharp Cheddar Cheese - Shredded or Divided
- 2 Tbsp Snipped Chives
- 2 Tbsp Parmesan Cheese - Grated
- 1 Tbsp Butter - Melted
- Black Pepper - To Taste
Directions
Directions
- Preheat oven to 400°F (200°C). Lightly butter a 9 × 9-inch baking dish or a similar-sized casserole dish.
- Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- While the potatoes cook, heat a large skillet over medium heat. Add the chopped bacon, if using, and cook until golden and crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
- Add 2 tablespoons of butter to the skillet, followed by the diced onion. Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- Add the shredded cabbage and cook for another 8–10 minutes, stirring frequently, until tender and slightly caramelized around the edges. Remove from the heat.
- Drain the cooked potatoes thoroughly and return them to the warm pot. Allow them to sit for 1 minute to release excess moisture.
- Add the remaining 2 tablespoons of butter, warm milk, roasted garlic, Dijon mustard, salt, black pepper, and nutmeg. Mash until fluffy and creamy, leaving a few small lumps for a rustic texture.
- Gently fold the sautéed cabbage and onions into the mashed potatoes, mixing until evenly distributed.
- Stir in the cooked bacon, 1½ cups shredded cheddar cheese, and chopped chives or parsley. Mix gently to combine without overworking the potatoes.
- Spoon the potato and cabbage mixture into the prepared baking dish, spreading it evenly. Use a fork to create small ridges across the surface, which will become crispy during baking.
- Sprinkle the remaining ½ cup cheddar cheese and Parmesan evenly over the top. Drizzle with melted butter and finish with a little freshly ground black pepper.
- Bake uncovered for 20–25 minutes, or until heated through and the cheese is melted, bubbling, and golden brown.
- For an extra-crispy topping, switch the oven to broil for the final 1–2 minutes, watching carefully to prevent burning.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving. Garnish with additional fresh chives or parsley, if desired.
Nutrition
Per serving · 6 servingsCalories
380
Fat
24 g
Saturated fat
14 g
Carbohydrates
32 g
Sugar
3 g
Fiber
4 g
Protein
10 g
Sodium
600 mg
Cholesterol
50 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Lbs Potato (or Yukon Gold Potatoes)
- 1/2 Medium Cabbage - Shredded
- 1 Large Onion - Diced
- 4 Slices Bacon - Chopped
- 4 Tbsp Butter - Divided
- 1/3 Cup Milk (or Heavy Cream) - Warmed
- 3 Cloves Garlic - Roasted or Mashed
- 1 Tsp Dijon Mustard
- 1/2 Tsp Salt - To Taste
- 1/2 Tsp Black Pepper
- 1/4 Tsp Nutmeg
- 1 1/2 Cups Sharp Cheddar Cheese - Shredded or Divided
- 2 Tbsp Snipped Chives
- 2 Tbsp Parmesan Cheese - Grated
- 1 Tbsp Butter - Melted
- Black Pepper - To Taste
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