For the potato spinach gratin, boil potatoes for about 20 minutes. Then rinse and peel. Cut the carrots. Heat fat – fry carrots in it. Add 200 ml water, salt and cook covered for about 15 minutes.
Wash spinach, dice onion. Heat 1 tablespoon oil. Sauté onion, add spinach and season. Fry chicken fillets in 1 tbsp. oil, turning, for about 10 minutes and season. Drain carrots, collect stock.
Heat stock and cream. Melt cheese in it and season. Place vegetables, potatoes and chicken fillets in a baking dish, pour sauce over.
Bake in preheated oven at 200 °C for 15-20 minutes.
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