Creamy Chicken and Potato Bake

INGREDIENTS

1 tbsp

vegetable oil

onion (peeled and chopped)

2 cloves

garlic (peeled and minced)

medium carrots (peeled and chopped into small chunks)

4 tbsp

white wine

215 milliliters

double cream

1 tsp

Dijon mustard

100 g

mature cheddar cheese (grated)

50 g

parmesan cheese (grated)

1/2 tsp

salt

1/2 tsp

pepper

dried thyme

375 g

cooked chicken (approx. 3 chicken breasts, shredded)

100 g

baby spinach leaves

350 g

baby new potatoes (thinly sliced (no need to peel))

1 tbsp

melted butter

Fresh thyme to garnish