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1
Preheat the oven to gas 5, 190C, fan 170C Butter a 1.5-1.8l (2 1/2-3 pint) ovenproof dish.
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2
Tip the spinach into a large heatproof bowl, pour over boiling water, then leave for a few seconds to wilt.
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3
Tip into a colander, then run under cold water.
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4
Drain and squeeze to remove any excess liquid.
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5
Dry with kitchen towel and set aside.
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6
To make the cheese sauce, combine both the cheeses in a bowl.
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7
Melt half the butter in a pan.
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8
Stir the flour into the butter and cook for a minute.
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9
Remove from the heat and gradually stir in the milk.
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10
Return to the heat and bring to the boil, stirring constantly.
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11
Simmer for 1-2 minutes, then remove from the heat and stir in the cream, chives, and two thirds of the cheese and season.
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12
Layer a third of the potato slices in a casserole dish in overlapping slices, then top with a third of the shallots.
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13
Season.
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14
Scatter over half the spinach, a pinch of nutmeg, then half the ham.
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15
Pour over half the cheese sauce.
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16
Continue the layering with another third of the potatoes and shallots and some seasoning.
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17
Follow with the rest of the spinach, nutmeg, ham, and sauce.
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18
Finish with a layer of potato and shallot and some seasoning.
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19
Dot with the rest of the butter, then scatter over the remaining cheese.
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20
Put the dish on a baking sheet.
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21
Bake for about 1 1/4 hours, until the dish is bubbling and golden on top and the potatoes are tender.
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22
Cover loosely with foil for the last 25-30 minutes if the top is getting too brown.
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23
Remove and leave to settle for 5 minutes, then serve scattered with some extra chives.
