Potato, Spinach And Gorgonzola Gratin - cooking recipe

Ingredients

1 3/4 lbs small potatoes
1 tbsp butter or margarine
1/2 lb carrots, peeled and cut into pieces
1 cup heavy cream
2/3 cup gorgonzola cheese
2 tbsp oil
1 None onion
1/2 lb spinach, chopped
1/2 lb chicken breast
None None parsley

Preparation

Boil the potatoes for 15-20 mins in salted water. Drain and rinse under cold water until they are cool, then remove the skins and set aside.
Melt the butter in a pan and briefly saute the carrots. Add 3/4 cup of water, season, and cook for 15 mins. Drain the carrots and return to the pan, adding the cream and the cheese. Warm through until the cheese has melted. Keep warm. While the carrots are cooking, heat half the oil in a separate pan, and fry the onion until it is translucent. Add the spinach, season, and cook until the spinach has reduced down. Set aside.
Heat the rest of the oil in a frying pan, and fry the chicken fillets, turning, for about 10 mins. Season.
Spread the potatoes and the spinach in the bottom of a baking dish, then top with the chicken fillets. Pour the carrot and cream sauce over it, then bake in a preheated oven at 400\u00b0F for 15-20 mins. Garnish with parsley.