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Freya Wilding

Freya Wilding




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.



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