Perfect autumn dish. Serve with sliced turkey or ham, Harvard beets, and corn bread. –The Scottish lion, North Conway, New Hampshire
Yield:
Serves 6Ingredients
6 medium potatoes, peeled and diced
1/2 large cabbage, diced
Salt and pepper to taste
2 tablespoons chopped chives
Up to 1 stick butter
Milk
1 to 1-1/2 cups grated cheddar cheese
Instructions
Place potatoes and cabbage in separate pans and cover with water. Cover, bring to a boil, and simmer until tender. Remove from heat and drain off water. Mash potatoes with salt, pepper, chives, and butter. Add enough milk to soften the potatoes. Add the cabbage and mix well. Place in a 2-inch-deep baking dish, cover with grated cheddar cheese, and bake at 350 degrees F until cheese has melted and potato mixture is hot inside.
