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Cheesy vegetable hotpot

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homemade cheesy vegetable hotpot with cheese and fresh herbs scattered over the top of the scalloped potatoes. Served alongside a platter of cucumber salad

Cheesy Vegetable Hotpot – Really easy, super tasty budget dinner recipe that’s great for feeding a family – total comfort food!

Cheesy vegetable hotpot is easy, cheesy and cheap. It’s one of my favourite budget vegetarian meals.

Total comfort food and just perfect with thick crusty bread smothered with butter.

A great dish for using up leftovers or for cooking up on a day that needs comfort food.

You’ll love just how easy this recipe is to make. It’s lazy and delicious.

It’s also a great veg box recipe, fab for using up odds and ends left in the fridge.

Cheesy Vegetable Hotpot Ingredients

cardboard box of vegetables - carrots, swede, potatoes and leeks
  • 25g butter – you could use a tbs olive oil or rapeseed oil if you prefer.
  • 2kg potatoes – peeled and sliced thinly
  • 3 onions – peeled and thinly sliced – use any onions, red or brown.
  • 2 leeks – finely sliced
  • 2 cloves of garlic – finely chopped, you could use 1/2 tsp of garlic powder if you prefer.
  • 250ml vegetable stock
  • Salt and Black Pepper 
  • 75g Cheddar cheese – grated – you could use any cheese you like you don’t need to stick to Cheddar. Or skip it altogether and make the dish vegan.

How to make cheesy vegetable hotpot

  • Firstly get a large oven proof dish, I use a deep pie dish for this hotpot recipe.
  • Rub butter around the inside of the dish then layer up the hotpot.
  • A layer of sliced potatoes, a layer of onions, leeks and garlic. Then add another layer of sliced potatoes, another layer of onions, leeks and garlic and finish with a layer of sliced potatoes.
  • Pour over the vegetable stock, cover tightly with foil and bake in the oven for around 2 hours on a low heat.
  • Remove the foil, sprinkle a couple of handfuls of cheese over the top and return to the oven on a higher heat to brown the cheese.

I love to serve our vegetable hotpot with cucumber salad, watercress and lots of buttered crusty bread.

Make cheesy vegetable hotpot your way

  • Add in any vegetable you like – try thinly sliced parsnips, sweet potatoes or cauliflower.
  • Add more protein and add in a can of beans or pulses amongst the layers.
  • Add some herbs or spices if you like things hot – sprinkle in some curry powder or spicy fajita seasoning.
  • Top with any combination of cheeses – blue cheese and cheddar work well together.
cheese topped vegetable hotpot recipe, potato bake with cheese, easy potato side dish, easy family food from daisies and pie

Get more potato recipes here

What to serve with cheesy vegetable hotpot

  • Green salad with a zingy lemon dressing
  • Sliced cucumbers scattered with capers and drizzle of lemon juice.
  • Baked beans, or try BBQ baked beans.
  • Broccoli or peas
  • Buttered crusty bread for mopping up the juices.

Get more cheesy recipes here

More budget dinner recipes to try

  • Quick chilli con carne with baked beans – this quick chilli recipe is perfect for midweek dinner and the kids just love the added baked beans.
  • Easy sausage casserole – the kids just love sausage stew and creamy mashed potato and this easy budget recipe is just PERFECT!
Yield: Serves 4

Cheesy Vegetable Hotpot

cheese topped vegetable hotpot recipe, potato bake with cheese, easy potato side dish, easy family food from daisies and pie

Super easy budget vegetarian recipe

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 25g butter 
  • 2kg potatoes peeled and sliced thinly
  • 3 onions - peeled and thinly sliced 
  • 2 leeks - finely sliced
  • 2 cloves of garlic - finely chopped 
  • 250ml vegetable stock
  • Salt and Black Pepper 
  • 75g Cheddar cheese - grated 

Instructions

  1. Preheat the oven to 160C
  2. Rub butter around the inside of a pie dish.
  3. Layer up the vegetable hotpot - start with a layer of sliced potatoes, then a layer of onion, leeks and garlic, another layer of sliced potatoes, another layer of onions, leeks and garlic and finish with a layer of sliced potatoes.
  4. Season with salt and pepper and pour over the stock
  5. Cover the dish tightly with foil and bake in the oven at 160C for around 2 hours or until the potatoes are tender.
  6. Remove the foil, scatter the top of the vegetable hotpot with grated cheese and return to the oven on a hotter heat to melt the cheese.

Notes

Serve with cucumber and watercress salad and lots of crusty bread smothered in butter.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 645Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 546mgCarbohydrates: 120gFiber: 13gSugar: 11gProtein: 19g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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homemade cheesy vegetable hotpot with cheese and fresh herbs scattered over the top of the scalloped potatoes. Served alongside a platter of cucumber salad. Text overlay "tasty cheesy vegetable hotpot"

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A pile of vegetable pasties lying on hessian sack on the blossom petal speckled grass. A silver thermos flask and red and white star napkin are alongside the pasties
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