Brussels sprouts in cheese sauce

Name: Brussels sprouts in cheese sauce
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 30 g Butter or margarine; 20 g Flour; 1/2 l Milk; 1 Bay leaf; 400 g Potatoes; 7-10 Tbsp Salt; 300 g Brussels sprouts; 100 g Carrots; 50 g Gouda cheese; 7-10 Tbsp grated nutmeg; 1 (approx. 160 g) large chicken breast; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

30 g Butter or margarine
20 g Flour
1/2 l Milk
1 Bay leaf
400 g Potatoes
7-10 Tbsp Salt
300 g Brussels sprouts
100 g Carrots
50 g Gouda cheese
7-10 Tbsp grated nutmeg
1 (approx. 160 g) large chicken breast
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Melt the fat in a saucepan, add the flour and sweat for about 5 minutes. Deglaze with milk. Add bay leaf and simmer gently for about 20 minutes. Meanwhile peel and wash the potatoes, cut them into large pieces and cook in salted water for about 10 minutes. Clean and wash the Brussels sprouts.
2
Clean, peel and cut carrots into thick slices. Blanch in boiling salted water for about 5 minutes. Quench and drain. Grate cheese finely and melt in the sauce while stirring. Season with salt and nutmeg. Remove bay leaves. Wash chicken fillet, dab dry and cut into approx. 6 slices. Season with salt and pepper. Layer potatoes, Brussels sprouts and carrots in a greased casserole dish. Pour cheese sauce over it.
3
Remove bay leaves. Wash chicken fillet, dab dry and cut into approx. 6 slices. Season with salt and pepper. Layer potatoes, Brussels sprouts and carrots in a greased casserole dish. Pour cheese sauce over it. Place meat on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes