So this is the second dish I’ve made with the savoy cabbage I mentioned a few days ago. I’ve actually only cooked this because I had quite a lot of sauteed savoy cabbage left over but I am glad I did: it tasted great, even better than the first dish.
And best of all: my son actually ate and enjoyed this after refusing to try the sauteed cabbage on the previous day.
To make the sauteed savoy cabbage see this and make half of the quantity.
- 500 g/ a bit more than 1 pound potatoes
- 1 tablespoons butter
- about 100 ml/ scant ½ cup hot milk
- 30 g/ 1 oz Parmesan
- salt and nutmeg
- 100 g/ 3.5 oz Gouda or Cheddar cheese, grated
- Make the sauteed savoy cabbage or warm up the leftovers.
- Peel and cut the potatoes into chunks than cook in salted water until soft. Drain and mash adding one tablespoon butter, the hot milk and Parmesan. Adjust the taste with salt and nutmeg.
- Preheat the oven at 200 degrees Celsius/ 390 degrees Fahrenheit.
- Butter a casserole or pie dish, add the sauteed cabbage, cover with the mashed potatoes and sprinkle with the grated cheese. Bake the pie for about 20 – 25 minutes until golden brown. Serve immediately.