This is a useful way to use up leftover cooked meat. Here I’ve used cooked chicken and some left over roast ham. It’s a great dish to prepare in advance and cook later when you’re busy – you can just pop it in the oven when you’re ready and then enjoy the gratin with steamed carrots, or with microwaved garden peas – because everything goes well with peas.
- 100g frozen spinach, defrosted
- 1 tablespoon plain flour
- 25g butter
- 200ml semi-skimmed milk
- 100ml crème fraiche
- ½ teaspoon ground white pepper
- 1 teaspoon Dijon mustard
- ½ tablespoon olive oil
- 1 leek, finely sliced
- 1 small shallot, finely chopped
- 2 small cooked chicken breasts (about 200g cooked chicken)
- 150g roasted ham chunks
- 25g breadcrumbs (about 1 slice of bread)
- 25g parmesan
Preheat the oven to 190ºC/375ºF/gas mark 5. Pat the spinach dry with kitchen roll to remove any excess moisture.
Heat the olive oil in a large pan and cook the shallot and leek over a low-medium heat until soft and translucent. Move the onion and leek onto a plate.
Melt the butter in the pan, stir in the flour, and let it cook for a few minutes, then gradually add the milk, stirring all the time, then whisk it until smooth. Cook over a low heat for 5 minutes and it should start to thicken. Add the white pepper, mustard and crème fraiche and stir well.
Stir in the onion and leek mixture, then the spinach. Cut the chicken breast and roast ham into chunks, then add that to the pan. Season with salt and pepper than put into an oven proof baking dish.
Stir the breadcrumbs and parmesan together, season with freshly ground black pepper, then sprinkle over the chicken and ham mix.
Place in the oven and bake for 25-30 minutes until browned.