Chicken and spinach potato bake

Everyone loves a good potato bake recipe. There's something brilliant about the combination of a creamy and cheesy sauce with crispy layered potatoes. This recipe adds in delicious chicken sausages and roasted tomatoes for maximum flavour and a hearty texture.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Chicken and spinach potato bake
  • 1 tablespoon vegetable oil
  • 750 gram chicken sausages
  • 1 onion, thinly sliced
  • 40 gram butter
  • 3 clove garlic, crushed
  • 2 tablespoon plain flour
  • 2 1/2 cup milk
  • 3/4 cup grated parmesan
  • 1 tablespoon thyme leaves
  • 1 teaspoon grated lemon zest
  • 750 gram potatoes, cut into 5mm slices
  • 160 gram bag baby spinach leaves
  • 250 gram punnet cherry tomatoes, halved


Chicken and spinach potato bake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease an 8-cup baking dish.
  • 2
    In a frying pan, heat oil on high. Cook sausages, turning, 4-5 minutes until browned. Set aside to cool slightly, then slice into 1cm rounds. Place in a large bowl.
  • 3
    In same frying pan, saute onion 5 minutes until softened. Add to bowl with sausages.
  • 4
    In a medium saucepan, melt butter on high. Saute garlic 30 seconds. Stir in flour, cook 1 minute. Remove from heat.
  • 5
    Gradually mix in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Stir in 1/2 cup parmesan, thyme and zest. Season to taste.
  • 6
    Toss sauce with sausage mixture, potatoes and spinach. Transfer to dish. Cover with lightly greased foil.
  • 7
    Bake 1 hour. Remove foil. Scatter over tomatoes and remaining parmesan. Bake 10-15 minutes until tomatoes are tender. Set aside 5 minutes before serving.
  • 8
    Accompany with salad leaves or seasonal vegetables is liked.


You could also use beef or pork sausages for this recipe.

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