A delightful and hearty dish combining creamy potatoes, tender cabbage, and melted cheese for a comforting meal.
Preheat your oven to 220°C (430°F).
Preheating ensures even cooking and a perfect cheese melt.
Peel and chop the potatoes into chunks, then boil them in a large pot of salted water until tender, about 20 minutes.
Cutting potatoes into even chunks helps them cook uniformly.
While the potatoes are boiling, shred the cabbage and blanch it in boiling water for 3 minutes. Drain and set aside.
Blanching the cabbage keeps it vibrant and tender.
Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth.
Use warm milk to keep the potatoes fluffy.
Fold the blanched cabbage and chopped chives into the mashed potatoes.
Mix gently to maintain the texture of the cabbage.
Transfer the mixture to a greased baking dish and sprinkle the grated cheddar cheese evenly on top.
For a golden crust, use freshly grated cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent over-browning.
Serve hot as a side dish or a light main course.
Garnish with extra chives for a fresh touch.
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