Potato, Brussels Sprout And Chicken Casserole - cooking recipe

Ingredients

600 g waxy potatoes, peeled and cut into pieces
1 kg brussels sprouts
2 tbsp oil
400 g chicken fillets
30 g butter
1 medium onion, finely diced
30 g plain flour
250 ml vegetable stock
250 ml semi-skimmed milk
75 g gorgonzola, grated
None None freshly grated nutmeg
2-3 tbsp ground hazelnuts

Preparation

Preheat oven to 400\u00b0F. Boil the potatoes and brussels sprouts in salted water for about 15 mins.
Meanwhile, heat oil in a frying pan and saute the chicken for about 10 mins, seasoning with salt and pepper. When cooked through, set aside to cool then cut into slices.
Make the sauce: Heat the butter in a saucepan and saute the onion. Add the flour, briefly stir then slowly add the stock and milk while stirring. Bring to a boil, then lower heat and simmer for 5 mins to thicken. Stir in the gorgonzola. Season with salt, pepper and nutmeg.
Place the potatoes and sprouts in a baking dish, top with chicken slices and pour the sauce over. Sprinkle with hazelnuts and bake for 25-30 mins until golden brown on top.