Three Cheese Hot Pot

published by Tattoo3658we on Aug 22, 2010

This rich and creamy three cheese hot pot recipe has a flavorful mix of delectable cheeses. The delicious blend of cheddar, feta and mozzarella cheese mixed in several layers over thinly sliced potatoes and aubergine is delicious.

Here’s an irresistible three cheese hot pot recipe that has a rich and succulent blend of cheeses. It’s perfect if You love cheese, especially mozzarella, feta and cheddar. This delicious hot pot has an assortment of tasty ingredients that are all layered among these three mouthwatering cheeses.


  • 4 large white potatoes (thinly sliced)
  • 2 tablespoons olive oil
  • 1 aubergine (sliced)
  • 1 large onion (sliced)
  • 10oz canned plum tomatoes (chopped)
  • 15oz canned cooked chickpeas (drained)
  • 1oz green lentils (picked and rinsed)
  • 2 garlic cloves (crushed)
  • 2 tablespoons fresh flat leaf parsley (chopped)
  • 1oz mozzarella cheese (finely grated)
  • 1oz Cheddar cheese (finely grated)
  • 1oz feta cheese (crumbled)
  • 1 tablespoon boiling water
  • salt and freshly ground black pepper


Place the potatoes in a saucepan of salted cold water. Bring to a boil, and cook until beginning to soften – But do not cook completely. Then drain and set aside. Heat the oil in a frying pan and gently saute the aubergine until it begins to brown. Turn and repeat on the other side. As each piece is done, remove to kitchen paper. When the aubergine is cooked, stir the onion in the frying pan until softened, but not browned.

Next stir in the tomatoes, chickpeas, lentils, garlic, parsley and seasoning. Cook over a medium heat for 40 to 45 minutes, or until the lentils are tender. Then preheat the oven to 400°F. Mix the cheeses together and add the boiling water to make a paste. When the tomato mixture is ready, spoon the remaining mixture over the bottom of a large casserole dish.

Cover with half the aubergine and add another third of the tomato mixture and layer on the remaining aubergine. Spread a third of the cheese mixture on to the aubergine. Then add half the potatoes, another third of the cheese and then the remaining potatoes. Finish with the final third of cheese. Cover and bake in the middle of the oven for 30 minutes. Finish by removing the lid and baking for a further ten minutes until brown.

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