Ingredients
The following ingredients have 6 Servings
- 4 yukon gold potatoes, peeled and cubed
- 2 cups cooked chicken, chopped or shredded
- 2 cups whole milk
- 1 cup assorted mushrooms, finely chopped
- 1/2 cup peas (fresh or frozen)
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- kosher salt and freshly ground pepper, to taste
Instruction
- Preheat oven to 350º F.
- Place cubed potatoes and mushrooms in a large baking dish and drizzle olive oil over them. Season generously with salt and pepper.
- Place baking sheet in oven and bake for 15 minutes, or until potatoes are almost fork tender.
- While veggies are in the oven, melt butter in a large saucepan over medium heat. Once melted, stir in flour to create a roux.
- Cook, stirring continuously for 2-3 minutes, or until mixture is golden, smooth and paste-like.
- Gradually pour in milk and cook for 8-10 minutes, or until thickened, then stir in cheddar cheese, and season with salt, pepper and nutmeg. Cook until smooth, then remove from heat.
- Remove baking dish from oven and add chicken to the potatoes and mushrooms. Pour sauce over everything, then spread peas over the mixture.
- Sprinkle parmesan cheese over everything. Place in oven and bake for 20-25 minutes, or until cheese is melted and casserole is heated through.
