This recipe takes the hotpot to a whole new level! This potato, leek and camembert combination is comfort food at its best.
Approx 40 minutes
2 leeks, sliced lengthways and cut into half moons
2 cups of spinach
4 cups of potatoes, sliced
1/2 a cup of double cream
1.5 cups of camembert, chopped into large chunks
Heat a little olive oil in a saucepan and over a medium heat, gently fry the leeks with a pinch of salt for 10 mins until soft. Add the spinach leaves and allow to wilt for 2 minutes then remove from the heat. Add the cream and mix well. Taste the mixture and season with salt if required.
Place the potatoes in a pan and cover with cold water. Bring to the boil and cook for 15-20 minutes until tender.
Heat the oven to180 degrees.
Drain the potatoes and add to the leeks and spinach mixture. Add the chopped camembert and then transfer to an ovenproof gratin dish and bake in the oven for 15 minutes.