Potato and Cabbage Casserole

Preheat the oven to 350°F.

Place the potatoes in a large pot. Add enough cold water just to cover the potatoes, then add the salt.

Cover and bring to a boil over medium-high heat. Once boiling, set a timer for 15 minutes. When the timer goes off, add the cabbage to the pot with the potatoes and let cook for another 8 minutes.

At this point, the potatoes and cabbage should be soft but not mushy. Drain well in a colander, then add them back to the pot you boiled them in.

Add the butter to the pot with the vegetables and mash roughly. You’re not looking for a smooth mixture, you still want some chunks for texture. Season with salt and pepper to taste, then transfer to an 8-inch square baking dish (you can also use a 9-inch round baking dish).

Cover the entire surface with grated cheddar cheese, then bake until the top is golden brown, about 45 minutes. Let rest for 5 minutes before serving.

**Leftovers can be left to cool to room temperature, then covered or transferred to an airtight container and stored in the refrigerator for up to 3 days. To reheat, pop it by the portion in the microwave or transfer to an ovenproof baking dish, cover with foil, and bake at 350°F, until hot all the way through.