The Wokingham Paper

In The Kitchen: Vegetable Hot Pot

Vegetable Hot Pot

This one pot dish takes just a few minutes to prepare and then bakes in the oven for an hour to deliver a really great warming winter meal. Optionally add mince and onions if you are a carnivore.


Thinly sliced vegetables. Some good choices are:

  • Mushrooms
  • Tomatoes
  • Marrow
  • Aubergine
  • Leeks
  • Onions
  • Courgette
  • Other ingredients:
  • 400g Cheese of choice
  • 2 TBSP Butter
  • 2 TBSP plain flour
  • ¾ Pint milk
  • Sea salt
  • Sliced potatoes
  • Sunflower oil


Melt the butter over a gentle heat.

Add the flour when the butter has melted to make a roux. This will thicken the cheese sauce.

Add the milk and then grate in the cheese.  

Take off the heat and allow to cool.

Slice your vegetables and layer in a baking dish with a thin layer of cheese sauce and a grind of sea salt on each layer. You can optionally add a layer of fried beef, pork or lamb mince with finely chopped onions but best placed in the middle of the dish or just under the potatoes.

Finally add a couple of layers of the sliced potatoes and lightly oil and season with salt and pepper. Bake for about one hour at 180ºC-200ºC.

Serve with a simple salad.

Gavin McArdell

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