Chicken, Potato, Spinach & Cheese Casserole

Chicken Casserole à la Tartiflette

Explore the flavours of France with this creamy, cheesy chicken casserole inspired by the classic Tartiflette. Perfect for a cozy night in or an informal dinner, this dish is pure comfort in every bite.

This comforting dish features tender poached chicken layered with creamy, sliced new potatoes, and savoury lardons, all enveloped in a rich Gruyère cheese sauce. Fresh spinach adds a burst of colour and a hint of freshness, perfectly complementing the deep flavours of the casserole. Each bite is a harmonious blend of crispy, golden cheese and tender, flavourful layers, making it a perfect choice for a cozy dinner or an impressive gathering. Experience the perfect comfort food with this deliciously hearty and satisfying dish.

Ingredients

For the Casserole:

• 1 lb (500g) chicken breast or thighs

• 3 cups (750g) new potatoes, unpeeled, washed and thinly sliced

• 1 large onion, finely chopped

• 3 cloves garlic

• 2-3 Tbs (30-45ml) flour

• 1 cup (250ml) heavy cream

• 2 cups (500ml) chicken broth

• 1 cup (100g) Gruyère cheese, freshly grated

• 4 oz (100g) lardons or bacon, diced

• 2 cups (400g) fresh baby spinach, washed

• 2 Tbs (30ml) butter

• 1 Tbs (15ml) olive oil

• 1 bay leaf

• 2 tsp (10ml) fresh thyme leaves (optional)

• Salt and black pepper to taste

• 1/2 cup (125ml) white wine (optional)

For the Topping:

• 1/2 cup (50g) Gruyère cheese, freshly grated

• 1/2 cup (50g) breadcrumbs (optional)

• 2 Tbp (30ml) melted butter (optional)

Instructions:

Parboil and Prepare the Potatoes: In a large pot, bring water to a boil and add a pinch of salt. Add the sliced potatoes and parboil for 5-7 minutes until slightly tender. Drain and set aside. Reserve the salted water.

Wilt the Spinach: In the same pot with reserved water, bring it to a simmer. Add the spinach and cook for 1-2 minutes until wilted. Transfer the spinach to a bowl of ice water to stop the cooking process. Drain and set aside.

Poach the Chicken: In a saucepan, bring 2 cups of chicken broth to a simmer. Add the chicken, 1 garlic clove, peppercorns, and bay leaf. Poach gently until cooked through, about 15-20 minutes. Remove the chicken and let it cool slightly. Shred or dice the chicken and set aside.

Prepare the Vegetables and Lardons: In a large sauté pan or skillet, heat butter and olive oil over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the remaining 2 cloves of garlic and sauté until fragrant. Remove the mixture from the pan and set aside.

In the same pan, render the lardons until they begin to crisp. If a lot of fat renders out, carefully drain it off into a container. Once the lardons are crispy, add back the reserved cooked onions and garlic back into the pan with the lardons. Add the flour and stir through. Using more flour should you want a thicker sauce. If desired, add some white wine to deglaze the pan.

Make the Sauce: In a separate pan, combine the chicken broth and heavy cream., add a pinch of salt. For a thicker sauce, heat gently over medium heat. Stir until the mixture is slightly thickened, about 5-8 minutes.

Option: Instead, you could add the broth and cream to the pan with the onions, garlic, lardons, and flour to make a thicker, richer sauce.

Assemble the Casserole:

Butter a large baking dish. Start by layering half of the parboiled potato slices. Add a layer of shredded chicken, then a layer of freshly grated Gruyère cheese. Follow with a layer of wilted spinach and the onion and lardon mixture. Pour some of the cream sauce over the top.

Repeat the layers with the remaining ingredients, finishing with the potatoes and add a final layer of Gruyère cheese.

Optional: Melt 2 Tbs of butter in a pan, stir in breadcrumbs. Add this mixture as the final topping.

Bake: Cover the baking dish with foil and bake in the preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy, and the potatoes are tender.

Serve:

Let the casserole rest for 10 minutes before serving. Garnish with additional thyme if desired. This comforting dish, with its rich layers of creamy potatoes, tender chicken, and Gruyère cheese topping, is perfect for cozy dinners and special gatherings alike. Enjoy the delicious blend of flavours and the magical, satisfying perfume of France that fills your kitchen!