Brussels sprouts au gratin with gorgonzola sauce

Name: Brussels sprouts au gratin with gorgonzola sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 600 g waxy potatoes; 7-10 Tbsp Salt; 400 g Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 medium onion; 30 g Butter or margarine; 30 g Flour; 1/4 l clear vegetable broth (instant); 1/4 l Milk; 75-100 g Gorgonzola cheese; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS Hazelnut leaves to sprinkle; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
600 g waxy potatoes
7-10 Tbsp Salt
400 g Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 medium onion
30 g Butter or margarine
30 g Flour
1/4 l clear vegetable broth (instant)
1/4 l Milk
75-100 g Gorgonzola cheese
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS Hazelnut leaves to sprinkle
7-10 Tbsp Grease

Directions

1
Clean, wash and drain the Brussels sprouts. Wash, peel and cut the potatoes into pieces. Cover the sprouts and potatoes and cook them in little boiling salted water for about 15 minutes.
2
Wash the chicken fillets and pat them dry. Heat oil in a pan and fry the fillets for about 10 minutes, turning them over. Season with salt and pepper. Peel and finely chop the onion. Heat the fat in a pan and sauté the onion.
3
Add flour, sweat briefly and pour in stock and milk while stirring. Bring to the boil and simmer for about 5 minutes while stirring. Cut gorgonzola into pieces and stir into the hot sauce. Season the sauce with a little salt, pepper and nutmeg.
4
Drain the Brussels sprouts and potatoes and place them in a greased, ovenproof dish. Cut the chicken fillets into slices, arrange them on top and cover with the gorgonzola sauce. If necessary, sprinkle with hazelnut leaves and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.