Rumbledethumps

Instructions

1. Prepare the potatoes
   Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain well and return to the pot.
2. Cook the cabbage and onion
   While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the shredded cabbage and cook for another 5-7 minutes until the cabbage is tender. Season with salt and pepper.
3. Mash the potatoes
   Add the remaining 2 tablespoons of butter, warm milk, salt, pepper, and nutmeg to the potatoes. Mash until smooth and creamy. Stir in half of the grated cheddar cheese and the chives if using.
4. Combine and assemble
   Fold the cooked cabbage and onion mixture into the mashed potatoes. Taste and adjust seasoning if necessary. Transfer the mixture to a greased 9x13 inch (23x33cm) baking dish, spreading it out evenly.
5. Add cheese topping
   Sprinkle the remaining grated cheddar cheese evenly over the top of the potato mixture. Use a fork to create a pattern on the top if desired, which will create nice crispy ridges when baked.
6. Bake to perfection
   Preheat the oven to 375°F (190°C). Bake the Rumbledethumps for 25-30 minutes until the top is golden brown and crispy, and the dish is heated through. For extra crispiness, place under the broiler for the final 2-3 minutes, watching carefully to prevent burning.