So I looked up what Au Gratin meant when I was making this dish. Sprinkled with bread crumbs, grated cheese, eggs and or butter. So, I think this dish kind of qualifies as most of that. It has cheese and butter. We will just go with it.
I usually try to cook large pieces of meat on the weekends. That way we can eat the leftovers made into different dishes for a day or two. But, sometimes we tire of the leftovers before the meat is gone so rather than letting it go to waste I freeze it for a few weeks or months later. Now that we are getting close to St. Patrick’s Day corned beef will be on sale and I always pick up 5 or 6 to use during the year. Finding new ways to use the leftovers is always a challenge for me.
This was a decent solid dish. Nothing overly spectacular but it used up the leftover corned beef and was from ingredients I had in the house. I made a cheese sauce with Swiss cheese and bit of cheddar. My kids wanted a drizzle of Thousand Island dressing over it. To them corned beef leftovers must have Thousand Island dressing over it to be complete.
I served this with a side of fresh green beans and a side green salad.
Hint: I did my layers wrong in the above picture and the corned beef dried out a bit. Make sure it is in the center of the dish to not over cook and get dry.
Corned Beef Potatoes Au Gratin
- 2-3 cups corned beef, cooked and cut into bit size pieces
- 5 large potatoes, very thinly sliced (use a mandolin or food processor to get nice thin slices)
- 1 sweet onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups Swiss cheese, shredded
- 1/4 cup sharp cheddar cheese, shredded
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups heavy cream
- black pepper, to taste
- drizzle of Thousand Island Dressing, for drizzle, if desired
- Pre-heat oven to 350 degrees. Spray a 9″ x 9″ casserole dish with non-stick spray.
- Melt butter in a skillet over medium heat. Add garlic to pan and saute for 1-2 minutes until the garlic becomes fragrant. Sprinkle the flour over the butter and garlic and stir until it forms a paste. Let cook 1-2 minutes as you stir.
- Slowly stir in the cream a little at a time, stirring continuously to make sauce smooth. Continue until all of the cream is mixed in. Bring to a low simmer.
- Add 1 cup of the Swiss cheese and the cheddar cheese stirring constantly until smooth.
- Sprinkle the sauce with black pepper. Taste and adjust spices as needed.
- In casserole dish layer 1/3 of potatoes, then 1/3 of onion topped with 1/3 of cheese sauce. Top with 1/2 of corned beef. Then repeat 1/3 of potatoes, 1/3 of onions and 1/3 of cheese sauce topped with remaining corned beef. Final layers will be 1/3 onion, 1/3 potatoes and remaining cheese sauce. Top with remaining 1/2 cup of Swiss cheese.
- Bake for 1 hour until potatoes are fully cooked and fork tender.
- Remove pan from oven and allow to rest for 5 minutes before serving.