Lazy Cheesy Vegetable Hotpot
This comforting and creamy potato bake is a delightful combination of leeks, savoy cabbage, and chestnut mushrooms topped with gooey Camembert cheese. The perfect dish for a cozy night in or a special gathering with loved ones.
— Constant Cookbook
Ingredients
- 3 leeks , trimmed, washed and roughly sliced
- large knob butter
- ½ small Savoy cabbage , shredded
- 8 chestnut mushrooms , sliced
- 4 tbsp crème fraîche
- 3 medium potatoes , peeled and thinly sliced
- 1 small Camembert or other rinded soft cheese, sliced with the rind on
- 1 tbsp thyme leaves
Instructions
- In a shallow microwavable dish toss the leeks in half the butter and cook on High for 5 mins until they begin to soften. Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice.
- Dot the potatoes with the remaining butter and microwave, uncovered, for 15-20 mins on High until they are done. Scatter over the cheese and thyme, and either microwave on High to melt for 2 mins, or grill until crisp and brown. Leave to stand for a few mins and serve straight from the dish.
Yield
Serves 4
Nutrition
- Calories: 308 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.83 milligram of sodium
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