Rumbledethumps is a casserole from the Scottish border region, similar to Irish colcannon or British Bubble and Squeak. The dish features mashed potatoes, onions, Savoy cabbage, cheese, and sometimes rutabaga or ham. Savoy cabbage is hard to find, so I use kale, but regular cabbage will also work. While researching the recipe, I found two common pronunciations: RUMBLE-dee-tumps and RUMBLE-dee-thumps. This led me down a rabbit hole of the historical languages and dialects of Scotland and wow, there are many. In the 19th century, when rumbledethumps was first recorded, Scots was the most widely spoken everyday language of the border region. The Scots language typically pronounces the “th” sound as “t,” so thin would sound more like tin. This explains why some people pronounce the dish as “RUMBLE- dee-tumps.” Scottish English speakers pronounce the “th” more like modern English speakers, which explains the pronunciation of “RUMBLE-de-thumps.” Whichever way you prefer to say it, it’s a fun word for a cozy casserole.
Rumbledethumps
Ingredients
3 pounds russet potatoes, peeled and cubed
1 small rutabaga (about 12 ounces), diced (see notes)
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small yellow onion, diced
2 large leaves curly kale, ribbed and roughly chopped
8 ounces sharp cheddar cheese, shredded and divided
Instructions
Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain and mash well. Add the rutabaga to another pot of salted water. Bring to a boil and cook until tender, about 35 minutes. Drain, then add to the potatoes, along with the cream, salt, and pepper. Mash well. Add the butter and oil to a large skillet set over medium heat. Once hot, cook the onion for 7-8 minutes or until lightly browned, then stir in the kale. Cover the pan and cook for another 5 minutes or until the kale is softened. Preheat the oven to 350 degrees F and grease a 9x13-inch casserole dish with cooking spray. Stir the onion mixture into the potatoes along with half of the cheese, then spoon into the casserole dish. Top with the remaining cheese. Bake for 35-45 minutes or until lightly browned on top.
Yield: 12 servings.
Notes:
I like to boil the rutabaga separately from the potatoes, as rutabaga takes longer to cook.
