Potato, Brussels Sprout And Chicken Casserole

• 1 1/3 pounds waxy potatoes peeled and cut into pieces
• 2 1/4 pounds brussels sprouts
• 2 tablespoons oil
• 7/8 pound chicken fillets
• 2 1/8 tablespoons butter
• 1 onion medium, finely diced
• 3 7/8 tablespoons plain flour
• 1 cup vegetable stock
• 1 cup semi-skimmed milk
• 9/16 cup gorgonzola grated
• grated nutmeg freshly
• 3 tablespoons ground hazelnuts

1. Preheat oven to 400u0b0F. Boil the potatoes and brussels sprouts in salted water for about 15 mins.
2. 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.
3. 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.
4. 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.

potatoes, brussels sprouts, oil, chicken, butter, onion, flour, vegetable stock, milk, gorgonzola grated, nutmeg freshly, ground hazelnuts

Taken from www.yummly.com/recipe/Potato_-Brussels-Sprout-and-Chicken-Casserole-1410682 (may not work)