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Camembert and Truffle Hot Pot

Camembert and Truffle Hot Pot

with Potatoes, Savoy Cabbage and Wild Mushroom Sauce

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This Vegetable & Camembert Hotpot is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:MilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)


1 unit(s)


1 bunch(es)


1 unit(s)

Garlic Clove

1 unit(s)

French Camembert


1 punnet(s)

Sliced Mushrooms

1 pack(s)

Shredded Savoy Cabbage

25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 pot(s)

Wild Mushroom Paste

100 grams

Creme Fraiche


1 sachet

Truffle Zest

Not included in your delivery

1 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3330 kJ
Energy (kcal)796 kcal
Fat42.0 g
of which saturates24.0 g
Carbohydrate67 g
of which sugars14.0 g
Protein37 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Put a large pan of water on to boil with 0.5 tsp of salt. Peel the potatoes and thinly slice into 1/2 cm rounds. When the water is boiling, add the potato and cook until just tender 7-8 minutes. Once cooked, drain the potatoes in a colander.


Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Chop the Camembert into 2cm chunks and set aside.


Heat a splash of oil in a large saucepan on medium-high heat. When hot, add the leek, carrot and mushroom and cook stirring continuously until soft and starting to brown, 5-6 minutes. Next, add the savoy cabbage and cook until wilted, 3-4 minutes, stirring occasionally. Stir in the garlic and half the rosemary, cook for 1 minute. Meanwhile mix the breadcrumbs, remaining rosemary and oil (see ingredients for amount). Season with salt and pepper.


Add the water (see ingredients for amount), wild mushroom sauce paste and creme fraiche to the pan, stir well and bring to a boil. Season with salt and pepper to taste.


Transfer the vegetable filling into an ovenproof dish (we used a 20x20 cm dish for 2 people). Layer the potato discs on top (careful they may be hot!) Tip: Don’t worry if one or two of your potato discs break up a little when layering, it will not affect your finished dish! Scatter over the Camembert chunks. Sprinkle over the rosemary crumb mix. Bake on the top shelf of your oven until the cheese melts and the hotpot starts to bubble, 15-20 minutes.


Carefully take the hotpot out of the oven and share among your plates. Sprinkle over the truffle zest for add an extra flavour boost. Enjoy!