Step 1

Place the potatoes in a stockpot. Cover with plenty of cold water. Bring to the boil over high heat. Cook for 15 minutes or until just tender when pierced with a skewer. Drain and set aside to cool slightly.

Step 2

Combine cream and recipe base in a jug.

Step 3

Preheat oven to 180C/160C fan forced. Once cool enough to handle, peel the potatoes and cut into 8mm-thick slices. Arrange one-third of the potato slices over the base of a 7cm-deep, 20 x 32cm baking dish. Top with half the chicken then drizzle over 1 ⁄3 cupful of the cream mixture. Top with half the spinach and half the cheese.

Step 4

Continue layering with half the remaining potato, all the remaining chicken, another 1 ⁄3 cupful of the cream mixture and remaining spinach. Finish with the remaining potato, cream mixture and cheese. Bake for 45-50 minutes or until golden.