Chicken & Spinach Potato Bake
SERVES 6 PREP 10 minutes + standing COOK 1 hour 25 minutes COST $3.45 a serve
2 teaspoons vegetable or olive oil 750g thin chicken sausages
1 onion, halved, thinly sliced 40g butter
3 cloves garlic, crushed 2 tablespoons plain flour
2½ cups skim milk
½ cup freshly grated parmesan,
plus 1/3 cup extra
1 tablespoon chopped thyme leaves 1 teaspoon finely grated lemon zest 750g all-rounder potatoes (such as
desiree), thinly sliced
150g baby spinach leaves
250g cherry tomatoes, halved
1 Preheat oven to 180ºC/160ºC fan-forced. Grease a 2-litre (8-cup) ovenproof dish. Heat oil in a frying pan over moderate heat. Add sausages; cook and turn for 5 minutes or until browned and cooked. Transfer to a chopping board; slice. Place in a large bowl.
2 Add onion to pan; cook and stir for 3 minutes or until soft. Add to bowl with sausage. Melt butter in same pan. Add garlic; cook and stir for 30 seconds or until fragrant. Add flour; cook and stir for 1 minute or until thick. Remove from heat. Gradually stir in milk until combined and smooth. Return to heat; cook and stir for 3 minutes or until mixture boils and thickens. Stir in parmesan, thyme and zest. Transfer to bowl with sausage mixture. Add potato and spinach; mix well. Transfer to prepared dish; level surface. Cover with lightly greased foil; bake for 1 hour.
3 Remove foil; top with tomato and extra parmesan. Bake for a further 10 minutes or until the tomato is tender. Stand for 5 minutes before serving.