This is one of the first things I made with my new vegetable sheet cutter and I will definitely be making it again and again. I love the texture of the potatoes and parsnips cut with the sheet cutter. It's a comforting and filling casserole without being too rich and the mushroom sauce is amazing!
For the Mushroom Sauce
1/4 cup butter1/4 flour1 1/2 cups skim milk1/2 cup whipping cream6 large fresh cremini mushrooms sliced or use precooked wild mushrooms as described in the method below2 tablespoons minced sweet onion2 cloves minced garlic1/2 teaspoon freshly ground nutmegsalt & pepper​
For the Chicken Filling
3 Tablespoons cooking oil3 cloves minced garlic1/2 sweet onion, finely chopped6 boneless skinless chicken thighs chopped1/2 to 1 cup mushroom sauce
To complete the Casserole
2 large russet potatoes cut into sheets
2 large parsnips cut into sheets
1 cup Shredded Mozzarella cheeseÂ