This indulgent French recipe is a real winter warmer. Don't save it for a post-ski meal, have it as a hearty supper.
Nutritional info per serving
Fat43g (22.5g saturated)
Carbohydrates27.1g (3.5g sugars)
700g charlotte potatoes
300g baby spinach
1 tbsp olive oil
1 large onion, finely chopped
2 large garlic cloves
200g smoked bacon lardons
2 tbsp plain flour
Butter for greasing
200ml double cream
200ml chicken stock
370g leftover roast chicken (or poach 3 breasts in stock for 10 minutes until cooked through), shredded
250g Reblochon cheese, rind removed, chopped
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01.Preheat the oven to 200°C/fan180°C/gas 6. Slice the potatoes 3mm thick and simmer in salted water for 5 minutes until just tender. Drain. Put the spinach in a colander, pour over freshly boiled water from a kettle to wilt, then refresh under cold running water and squeeze dry.
02.Heat the oil in a frying pan over a medium heat and soften the onion, stirring, for 8 minutes. Stir through the garlic and cook for 2 minutes more, then remove to a bowl. Add the bacon to the pan and fry until starting to crisp. Add to the onion, then stir through the flour.
03.Lightly grease a large ovenproof dish (about 2 litres) with butter. Mix the cream with the stock and season.
04.Layer the potato, onion and bacon, spinach, shredded chicken and half of the cheese, pouring over the cream sauce as you go. Finish with a layer of potatoes. Season with salt.
05.Bake for 30 minutes, then scatter over the remaining Reblochon and return to the oven for 10-15 minutes more until golden and piping hot.