The wind had picked up that afternoon in Inverness, and the sky wore its moody gray like a proud badge. Margaret, a sprightly 74-year-old with silver curls and a tartan apron, had invited us in for tea after church. Her cottage smelled faintly of lavender and the peat fire, but it was what came out of her oven that stole the moment: a bubbling, golden dish of Scottish Rumbledethumps. No introductions were needed—just the clatter of cutlery and soft laughter as we gathered at her worn oak table.
Back home, it didn’t take long before I recreated Margaret’s version in my own kitchen. One evening, as the first snow dusted the fence posts, my daughter came in shivering from feeding the chickens. I slipped the Rumbledethumps into the oven, and not thirty minutes later, we were cozied up, the casserole steaming in wide bowls, warm butter pooling around the edges.
Scottish Rumbledethumps quickly became a family tradition humble and hearty, the kind of dish that doesn’t ask for much but gives back in spades. Friends visiting from out of town always ask for it when the weather cools, and it’s become a staple at our winter potlucks, alongside smoked sausages and hot cider. If you’re looking for a dish that bridges rustic tradition and easy comfort, this one’s worth baking on a cold night.
Short Description
Scottish Rumbledethumps is a traditional baked vegetable dish made with mashed potatoes, buttery cabbage, and sharp cheddar cheese. A cozy, comforting side or vegetarian main that’s simple to prepare and endlessly satisfying.
Key Ingredients
- 21 oz boiled and mashed russet potatoes (about 3 medium potatoes)
- 14 oz boiled and mashed turnips (about 2 medium turnips)
- 3 oz unsalted butter, divided
- 9 oz green cabbage, thinly sliced (about ½ a head)
- 1 oz sharp cheddar cheese, grated (about ¼ cup)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Tools Needed
- Skillet
- Mixing bowl
- 9×9 inch baking dish
- Foil
- Oven
- Potato masher or fork
Cooking Instructions
Step 1: Prepare the Vegetables
Boil the russet potatoes and turnips in separate pots until fork-tender. Drain thoroughly and mash each until smooth. Set aside in a large bowl.
Step 2: Sauté the Cabbage
Preheat the oven to 350°F. In a skillet over medium heat, melt 2 oz of the butter. Add the thinly sliced cabbage and sauté for about 5 minutes until just softened and slightly golden around the edges.
Step 3: Mix the Base
To the mashed potatoes and turnips, add the sautéed cabbage, the remaining 1 oz of butter, salt, and black pepper. Stir well to combine into a creamy, rustic mash.
Step 4: Assemble the Dish
Grease a 9×9 inch baking dish with butter. Spoon the mash into the dish, spreading it evenly. Sprinkle the grated cheddar cheese over the top.
Step 5: Bake and Finish
Cover the dish with foil and bake for 30 minutes. Then uncover and bake for another 5 minutes until the top begins to brown lightly. Let rest for 5 minutes before serving.
Why You’ll Love This Recipe
Simple, budget-friendly ingredients
Great for meal prepping or holiday sides
Creamy texture with a savory crunch on top
Naturally gluten-free and vegetarian
A cozy addition to any cold-weather meal
Mistakes to Avoid & Solutions
Using watery mash
Boiled potatoes and turnips can retain a lot of water.
Solution: Drain them thoroughly and mash while still warm to let steam escape.
Undercooking the cabbage
Raw cabbage will taste tough and ruin the creamy balance.
Solution: Sauté until lightly golden and softened before mixing in.
Overbaking the top
Cheese can become hard and rubbery if baked too long uncovered.
Solution: Stick to 5 minutes uncovered for the perfect golden finish.
Forgetting to season the mash
Without seasoning, the base will taste bland.
Solution: Always taste the mash and adjust with salt and pepper before baking.
Serving and Pairing Suggestions
Serve as a main dish with a fried egg on top
Pair with roasted sausages or grilled lamb chops
Offer alongside baked beans or mushroom gravy
Present family-style at holiday dinners
Garnish with fresh chives or a drizzle of browned butter
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 4 days
Reheat in the oven at 350°F for 15 minutes, covered with foil
Microwave individual portions for 1–2 minutes, stirring halfway
Freeze in portions for up to 2 months; thaw overnight before reheating
Refresh with a small pat of butter before serving again
FAQs
1. Can I make Scottish Rumbledethumps ahead of time?
Yes, assemble it in the baking dish and refrigerate overnight. Bake when ready to serve.
2. Is there a substitute for turnips?
You can use rutabaga or parsnips if turnips aren’t available, though flavor will vary slightly.
3. Can I add protein to make it a main dish?
Absolutely—fold in cooked crumbled sausage or lentils before baking.
4. What kind of cheese works best?
Sharp cheddar is traditional, but Gruyère or aged gouda are excellent alternatives.
5. Can I use red cabbage?
Red cabbage can be used but will tint the dish a purplish hue. Flavor-wise, it’s just as delicious.
Tips & Tricks
Let your mash cool slightly before adding cabbage to prevent it from turning gummy
Use a ricer for fluffier mashed potatoes if you prefer a smoother texture
For extra crispness, broil the top for 2 minutes after baking
Add a pinch of nutmeg for an earthy warmth
Use clarified butter for a deeper, nutty aroma
Recipe Variations
1. Cheesy Leek Rumbledethumps
Swap cabbage with sautéed leeks and double the cheese. Cook the leeks in butter until tender and mix with the mash.
2. Bacon & Onion Twist
Add ½ cup cooked chopped bacon and caramelized onions into the base before baking. This gives a smoky, savory flavor.
3. Herb-Infused Mash
Mix in 1 tablespoon each of chopped parsley and chives into the mash. This adds brightness and freshness.
4. Spiced Root Veggie Version
Replace turnips with sweet potatoes and add ½ teaspoon ground cumin for a sweet-earthy twist.
5. Creamy Rumbledethumps Gratin
Mix in ¼ cup cream to the mash before baking for an ultra-rich, gratin-like version.
Final Thoughts
Scottish Rumbledethumps holds a quiet kind of magic. It doesn’t demand applause, but it always earns it. The simplicity of mashed roots and cabbage, elevated by butter and just the right amount of cheese, creates a dish that fits into both everyday dinners and special celebrations without fanfare. I’ve served it at snowy weeknight suppers and potlucks where it was scraped clean long before dessert arrived.
In a world of fast meals and fancier trends, this dish stays grounded humble and hearty, with a touch of Highland soul. If you’re looking for something to warm your kitchen and bring people together without a fuss, Scottish Rumbledethumps is a dish you’ll want on repeat. Just be prepared for everyone to ask for seconds.
Easy Scottish Rumbledethumps
Ingredients
- 21 oz boiled and mashed russet potatoes about 3 medium potatoes
- 14 oz boiled and mashed turnips about 2 medium turnips
- 3 oz unsalted butter divided
- 9 oz green cabbage thinly sliced (about ½ a head)
- 1 oz sharp cheddar cheese grated (about ¼ cup)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Boil and mash potatoes and turnips separately until smooth. Set aside.
- Sauté sliced cabbage in 2 oz butter over medium heat for 5 minutes until softened and slightly golden.
- Combine mashed vegetables, cabbage, remaining 1 oz butter, salt, and pepper in a bowl. Mix well.
- Grease a 9×9 inch baking dish with butter. Spread mixture evenly and top with grated cheddar.
- Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 5 more minutes. Rest 5 minutes before serving.
