Ingredients
Scale
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, chopped into small chunks
- 4 tbsp white wine
- 215 ml (1 cup minus 2 tbsp) double or heavy cream
- 1 tsp Dijon mustard
- 100 g mature cheddar cheese, grated
- 50 g Parmesan cheese, grated
- ½ tsp salt
- ½ tsp black pepper
- Pinch of dried thyme
- 375 g cooked chicken, shredded
- 100 g baby spinach leaves
- 350 g baby new potatoes, thinly sliced (unpeeled)
- 1 tbsp melted butter
- Fresh thyme, for garnish
Instructions
- Preheat oven to 200°C (400°F) fan.
- In a large frying pan, heat oil over medium heat. Cook onion, garlic, and carrots for 8–10 minutes until onion is soft.
- Pour in white wine, bring to boil, simmer 2–3 minutes. Add cream and Dijon mustard, heat until nearly boiling. Stir in cheddar, Parmesan, salt, pepper, and dried thyme until melted.
- Stir in shredded chicken and spinach until spinach wilts and mixture is well combined.
- Pour creamy chicken mixture into a baking dish. Arrange sliced potatoes on top in overlapping layers.
- Brush potatoes with melted butter and sprinkle with salt and pepper. Bake 30–40 minutes until potatoes are golden and fork-tender.
- Garnish with fresh thyme before serving.
Notes
- Use pre-cooked chicken to speed up prep time.
- Spinach can be substituted with kale or Swiss chard.
- Leftovers store well and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American