This famous hearty dish from the slopes of the Alps, is a real winter warmer for using up chicken or turkey leftovers.
- 700g Charlotte potatoes
- 300g baby spinach 1tbsp olive oil
- 1 large onion, finely chopped 2 large garlic cloves
- 200g smoked bacon 2 tbsp plain flour Butter for greasing 200ml double cream 200ml chicken stock
- 370g leftover roast chicken or turkey (or poach 3 chicken breasts in stock for 10 minutes until cooked through), shredded
- 250g Reblochon (or cheddar) cheese, rind removed, chopped
- Preheat the oven to 200°c/180°c fan/gas 6. Slice the potatoes 3mm thick and simmer in salted water for 5 minutes until just tender then 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.
- 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.
- Lightly grease a large ovenproof dish (about 2 litres) with butter. Mix the cream with the stock and season.
- Layer the potato, onion, bacon, spinach, shredded chicken, and half of the cheese, pouring over the cream sauce as you go. Finish with a layer of potatoes and season.
- Bake for 30 minutes, then scatter over the remaining cheese and return to the oven for 10-15 minutes more, until golden and crisp.