Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1 onion (peeled and chopped)
  • 2 cloves garlic (peeled and minced)
  • 3 medium carrots (peeled and chopped into small chunks)
  • 4 tbsp white wine
  • 215 ml (1 cup minus 2 tbsp) double/heavy cream
  • 1 tsp Dijon mustard
  • 100 g (1 packed cup) mature cheddar cheese (grated)
  • 50 g (1/2 cup) Parmesan cheese (grated)
  • ½ tsp salt
  • ½ tsp pepper
  • Pinch of dried thyme
  • 375 g (13oz) cooked chicken (approx. 3 chicken breasts, shredded)
  • 100 g (3 1/4 packed cups) baby spinach leaves
  • 350 g (3/4lb) baby new potatoes (thinly sliced (no need to peel))
  • 1 tbsp melted butter
  • Fresh thyme to garnish

Instruction

  • Preheat the oven to 200C/400F.
  • Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
  • Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
  • Add the cooked chicken and spinach and heat through until the spinach wilts.
  • Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
  • Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
  • Top with fresh thyme before serving.