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1
Preheat oven to 180 degrees Celsius. Grease a large baking dish (metal or ceramic).
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2
Peel, wash and slice the potatoes into 4mm thick slices.
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3
Coat the potato slices in the flour, and arrange a layer on the bottom of the baking dish.
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4
Wash the spinach and chop it roughly. Slice the onion finely. Crush the garlic clove.
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5
Sprinkle some of the onion and all the garlic on top of the first layer of potatoes. Add the spinach on top. Then layer the rest of the potatoes over the spinach.
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6
Season with salt and pepper, some chopped thyme, and the rest of the onion.
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7
Heat the milk and butter in a small pan on the stove (or heat for a few mins in the microwave) until the butter is melted.
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8
Pour milk mixture over the potatoes. Cover dish with foil.
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9
Cook in oven for around 45 min.
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10
While potatoes are cooking, slice the chicken breasts horizontally into 1cm thick slices. Brown the chicken slices on both sides. They don't have to be cooked through at this stage.
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11
When the potatoes have cooked for about 45 min, remove from oven and arrange the chicken on top. Sprinkle with cheese.
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12
Return the dish to the oven, uncovered, and cook for another 15-20 minutes until cheese is melted and browning, chicken is cooked through, liquid is bubbling around the edges, and potatoes are soft.
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13
Remove from oven and allow to sit for 5-10 minutes before serving to allow the liquid to thicken.
