Chicken tartiflette recipe

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Ingredients

  • 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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