675g (1½ lb) potatoes, cut into even sized pieces (about 5 medium)
115g (4 oz) cooked ham, diced
340g (12 oz) baby spinach leaves, chopped
28g (1 oz) butter (2 tbsp, or ¼ stick)
28g (1 oz) flour (3 tbsp)
150ml (5 fl oz) milk (⅔ cup)
150ml (5 fl oz) hot chicken stock (⅔ cup)
salt and ground black pepper
150ml (5 fl oz) single/table cream (⅔ cup)
85g (3 oz) Gruyère cheese, grated (¾ cup)
1.5 litre/2½ pint (6 cup) ovenproof dish
Preheat the oven to 200°C (400°F) (gas 6).
Put the chicken, onion, carrot and bay leaf into a pan and cover with water. Bring the water to the boil, then cover the pan and gently simmer for 15 minutes. Remove the chicken and discard the water and vegetables.
Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.
Dice the chicken and put into a large bowl along with the ham and spinach. Toss to mix, then spread over the base of the ovenproof dish.
Melt the butter over a medium heat. Turn the heat down and quickly stir in the flour and mix to a smooth paste. Gradually add the milk and stock, stirring continuously until there is a smooth sauce. Bring to the boil, then reduce the heat and simmer for a further 2–3 minutes, stirring continuously, until the sauce begins to thicken. Remove from the heat. Add the seasoning, cream and cheese and beat well.
Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.
Bake above the centre of the oven for 40 minutes until the potato is tender and has started to brown.