Baked potato, spinach and chicken breast casserole

Ingredients for 2 servings:

• 400 g chicken breast, fried, from the previous day (2 pieces)
• 500 g spinach, fresh, net
• 250 g potatoes, net
• 50 ml homemade vegetable broth (strongly seasoned)
• 1 large shallot(s), alternatively regular onion
• 3 cloves garlic
• 100 g cheese, grated, Emmental 45%
• Sea salt, from the mill
• Pepper, colorful, from the mill
• Nutmeg, freshly grated
• Fat, for the casserole dish
• Fat, for the pan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

with fresh spinach

Grease a baking dish and pour the broth into the dish. Peel the potatoes, grate them into the dish, and season lightly with pepper. Place the meat on top of the potatoes. Preheat oven to 200°C (top/bottom heat). Heat the fat in a large, high-sided frying pan. Peel and finely dice the shallot and garlic, and sauté in the pan until translucent. Add the spinach and sauté, stirring, until it collapses. Season to taste. Pour the contents of the pan into the dish over the meat and sprinkle with the cheese. Place the dish on the middle rack of the oven for about 40-50 minutes. Cover with aluminum foil for the last 10 minutes, if necessary. (Cooking time may vary depending on the manufacturer.) Arrange on a plate and serve.