Family Smashed Potato Bake with Golden Garlic Chicken, Corn, and Creamy Spinach Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish.

2. 2

   Place the baby potatoes in a pot with water and 1 teaspoon of salt. Boil for 15 to 18 minutes, until tender. Drain and set aside.

3. 3

   While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, half of the garlic, sweet paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is golden and cooked through. Transfer to a plate.

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil and the butter. Stir in the onion and cook for 3 minutes until softened. Add the rest of the garlic and cook for 30 seconds.

5. 5

   Sprinkle the all-purpose flour over the onion and stir for 1 minute. Gradually pour in the chicken broth and then the milk, whisking to prevent lumps. Cook for 3 to 4 minutes until the sauce thickens slightly.

6. 6

   Add the corn kernels, spinach, and cooked chicken to the sauce. Cook for 2 minutes until the spinach wilts. Stir in 90 g cheddar until melted. Adjust with the remaining salt and pepper to taste.

7. 7

   Pour the filling into the baking dish. Arrange the cooked potatoes on top and gently smash them with the bottom of a glass or a spoon to create a rustic topping.

8. 8

   Drizzle or spread any remaining juices from the filling over the potatoes. Sprinkle with the remaining cheddar, Parmesan, and chives.

9. 9

   Bake for 22 to 25 minutes at 220 °C / 425 °F, until the top is golden and bubbling. For extra color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving so the bake sets properly.