Lazy cheesy vegetable hotpot

camembert casserole chestnut mushroom chestnut mushrooms crème fraîche leek leeks meat-free potato potatoes savoy cabbage savoy cabbages stew veggie

N/A

Source

Ingredients

3 leeks , trimmed, washed and roughly sliced

large knob butter

½ small Savoy cabbage , shredded

8 chestnut mushrooms , sliced

4 tbsp crème fraîche

3medium potatoes , peeled and thinly sliced

1small vegetarian camembert or other rinded soft cheese, sliced with the rind on

1 tbsp thyme leaf

Method

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.