Creamy potatoes, buttery cabbage, and gooey cheddar baked together — this Scottish Potato & Cabbage Casserole is the cozy comfort you didn’t know you needed.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time — I didn’t fall in love with cabbage right away. As a kid, I used to wrinkle my nose whenever my grandma boiled it. The smell alone made me want to run for cover. Fast-forward a few (okay, many) years, and I find myself sitting in this little stone cottage café somewhere deep in the Scottish Highlands. It was the kind of place where you could hear the wind howling outside, and the waitress called everyone “love.” I ordered something called a Scottish Potato & Cabbage Casserole, mostly because I was cold, tired, and the word “cheese” was in the description.
When it arrived, bubbling and golden on top, it was love at first bite. The potatoes were rich and buttery, the cabbage was soft and just a little sweet, and the melted cheddar tied it all together. I swear, it tasted like a blanket in food form. When I came back home, I immediately tried to recreate it. It wasn’t exactly the same — maybe because my kitchen doesn’t smell like peat smoke and rain — but it came pretty darn close. And now, every time I make it, it feels like I’m right back in that cozy café, watching the rain streak down the windows.
Why You’ll Love This Scottish Potato & Cabbage Casserole Recipe?
This casserole is comfort food at its simplest — no fancy ingredients, no culinary degree required. Just potatoes, cabbage, butter, and cheese doing their thing. You know those recipes that sneak up on you? The ones that don’t look flashy but end up being your go-to for cold nights or long weeks? Yeah, that’s this one.
It’s creamy without being too heavy, cheesy without being overwhelming, and honestly — it’s even better the next day (you know I’m right). There’s something wonderfully homey about it. The kind of dish that makes the kitchen smell like Sunday dinner at your grandma’s house. And whether you’re eating it as a main meal with a glass of red wine or serving it next to roast chicken, it always hits the spot.
Ingredient Notes:
Let’s be real, this recipe’s charm comes from its simplicity — but there are a few small details that make a big difference.
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Potatoes: Stick with russets if you want that fluffy mash texture. Yukon Golds are a bit creamier, so use them if you like things a little more buttery.
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Cabbage: Savoy cabbage is my personal favorite — it’s tender and slightly sweet. If you can’t find it, green cabbage works fine too. Don’t overthink it.
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Butter: I don’t mess around here. Real butter is non-negotiable. Scottish recipes have taught me that butter is basically a love language.
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Cheddar Cheese: Sharp cheddar adds that perfect tang. If you’re feeling fancy, try a mix of cheddar and gruyère — it’s incredible.
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Salt & Pepper: This is one of those dishes where seasoning makes a world of difference. Taste as you go.
Pro tip: Don’t be afraid to add more cheese than the recipe calls for. Nobody’s judging you here.
How To Make Scottish Potato & Cabbage Casserole?
Step 1: Preheat the Oven
First things first — heat that oven to 350°F (175°C). This gives you plenty of time to get the potatoes and cabbage going.
Step 2: Boil the Potatoes and Cabbage
Grab a big pot, toss in your chopped potatoes, cover them with cold water, and sprinkle in a good amount of salt. Bring it to a boil, then let them cook for 15 minutes. Once they’re tender but not mushy, throw in the sliced cabbage and let it cook for about 8 more minutes. Drain everything well — soggy casserole? No thank you.
Step 3: Mash and Season
Add the butter straight into the hot pot so it melts right in. Then mash everything together — but not too much! You want it rustic, with some chunks still left. Season generously with salt and pepper.
Step 4: Assemble and Bake
Transfer the mixture to your baking dish (8×8 works great) and spread it out evenly. Cover the top with a thick blanket of grated cheddar. Pop it in the oven for about 45 minutes, until the cheese is golden and bubbling around the edges.
Step 5: Rest and Serve
The hardest part? Waiting. Let it rest for 5–10 minutes before digging in so the flavors settle. Then go ahead and take that first cheesy, buttery bite — and try not to smile.
Storage Options:
If you somehow manage to have leftovers (good luck with that), you can store them in the fridge for up to three days. Just pop them into an airtight container or cover the dish with foil. Reheat it in the oven at 350°F until warmed through — the cheese crisps up beautifully again.
You can also freeze it if you’re planning ahead. Just wrap it tightly, label it, and stash it for up to two months. Thaw overnight in the fridge and reheat when you need an instant taste of cozy.
Variations and Substitutions:
The best part about this Scottish Potato & Cabbage Casserole? You can totally make it your own.
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Add Bacon or Ham: A little saltiness and smoke goes a long way.
Want To Save This Recipe?
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Mix Up the Cheese: Try a combo of cheddar and mozzarella for a gooier version.
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Go Extra Creamy: Stir in a splash of milk or cream before baking.
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Add Onions or Leeks: They bring in a subtle sweetness that pairs perfectly.
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Make It Vegan: Use dairy-free butter and vegan cheese — it still works great.
I’ve even tossed in leftover corned beef once — don’t judge me, it was amazing.
What to Serve with Scottish Potato & Cabbage Casserole?
This dish can go solo or play nice with others — it’s up to you.
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Roast Chicken: The ultimate cozy dinner duo.
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Grilled Sausages: Add a little mustard and you’re set.
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Beef Stew: Double the comfort, double the flavor.
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Green Salad: A fresh, crunchy contrast balances the richness.
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Crusty Bread: Because, honestly, when is bread ever a bad idea?
Sometimes I’ll even eat this casserole on its own for lunch with a drizzle of hot sauce — and yes, it’s every bit as good as it sounds.
Frequently Asked Questions:
Can I make this ahead of time?
Totally! Prep it, cover it, and refrigerate. Bake it when you’re ready — easy as that.
What potatoes work best?
Russets for fluffy, Yukon Golds for creamy. Either way, you can’t go wrong.
Can I use red cabbage?
You can, but it changes the flavor a bit. Savoy or green cabbage is the traditional choice.
This Scottish Potato & Cabbage Casserole might not look fancy, but that’s exactly the point. It’s the kind of recipe that feels like home — humble, hearty, and full of love.
So next time it’s gray outside or you just need something warm and cheesy to fix your mood, give this one a go. And if you find yourself eating it straight from the pan? Trust me, you’re in good company.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Scottish Potato & Cabbage Casserole
Ingredients
- 5 medium russet potatoes about 2 pounds, peeled and roughly chopped
- 1 tablespoon kosher salt plus more to taste
- 10 ounces savoy cabbage cored and thinly sliced
- ½ cup 1 stick unsalted butter
- 1 teaspoon freshly ground black pepper plus more to taste
- ¾ cup 3 ounces grated cheddar cheese
Instructions
Preheat the Oven
- Set the oven to 350°F (175°C) and allow it to preheat fully while preparing the vegetables.
Boil the Potatoes and Cabbage
- Place the chopped potatoes in a large pot and add enough cold water to cover them completely. Add the kosher salt, then bring to a boil over medium-high heat. Once boiling, cook for 15 minutes until the potatoes begin to soften. Add the sliced cabbage and continue boiling for an additional 8 minutes, or until both potatoes and cabbage are tender but not mushy. Drain thoroughly and return to the warm pot.
Mash and Season
- Add the butter to the pot and mash the potatoes and cabbage together until roughly combined. The mixture should remain slightly textured rather than completely smooth. Season with salt and freshly ground black pepper to taste.
Assemble the Casserole
- Transfer the potato and cabbage mixture into an 8-inch square or 9-inch round baking dish, spreading it evenly. Sprinkle the grated cheddar cheese across the surface, covering the top completely.
Bake
- Place the dish in the preheated oven and bake for approximately 45 minutes, or until the cheese has melted, turned golden brown, and begun to bubble around the edges.
Rest and Serve
- Remove from the oven and allow the casserole to rest for 5–10 minutes before serving. This brief resting period allows the texture to set and enhances the flavor. Serve warm and enjoy as a main or side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
