Chicken & Spinach Potato Bake

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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.

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