Corned Beef Potatoes Au Gratin


corned-beef-potatoes-au-gratin

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.

Verdict:

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

  • Servings: 4-6
  • Time: 15 minutes prep. 1 hour baking
  • Difficulty: easy
  • Print

Ingredients:

  • 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

Directions:

  1. Pre-heat oven to 350 degrees. Spray a 9″ x 9″ casserole dish with non-stick spray.
  2. 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.
  3. 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.
  4. Add 1 cup of the Swiss cheese and the cheddar cheese stirring constantly until smooth.
  5. Sprinkle the sauce with black pepper. Taste and adjust spices as needed.
  6. 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.
  7. Bake for 1 hour until potatoes are fully cooked and fork tender.
  8. Remove pan from oven and allow to rest for 5 minutes before serving.

 

20 Comments Add yours

  1. renxkyoko says:

    Archived. For some reason, I find corned beef synonymous to Philippine cuisine. I ate a lot of corned beef when I was in the Philippines, and even here at home.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you. That is interesting because to us it is the food of St. Patrick’s Day. It is not really Irish but we love it anyways.

      Liked by 1 person

      1. renxkyoko says:

        Here at home, we have it for sandwich filling, ( at the Filipino bakery, it is the filling for meat bun ), for breakfast ( sautéed with garlic and onions) corned beef with garlic fried rice, for other meals, corned beef sautéed with garlic, onions, then we add either potatoes or cabbage….. any leftover meat is used to make omelette. I don’t know where the Filipinos got that liking for corned beef.

        Liked by 1 person

        1. koolaidmoms says:

          Never knew that! Very interesting!

          Like

  2. I love corned beef and cabbage. This looks delicious as well. I’d say corned beef is not just for St. Patrick’s Day, it can be enjoyed anytime.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! Yes, we love corned beef year round!

      Like

  3. This looks good and sounds like a solid dish as you noted!

    Liked by 1 person

  4. lynn k scott says:

    I’ll have to try this…looks great. The only change is I’d probably add dice the onions and make it part of the cheese sauce, as that’s how I make scalloped potatoes. Other than that…Yummy!!!

    Liked by 1 person

    1. koolaidmoms says:

      My daughter has to see the onions to pick them out. Haha. She will eat them if she cannot see them but if she sees them it is over. 🙂

      Liked by 2 people

      1. lynn k scott says:

        I can so relate to this with my daughter

        Liked by 1 person

      2. Elorm Yankah says:

        Haha I used to be the same when I was younger!

        Liked by 1 person

        1. koolaidmoms says:

          To be honest I was too but I love them now! She is weird because she likes French onion soup and some onion rings and if she can’t see them she will willingly eat them.

          Liked by 1 person

          1. Elorm Yankah says:

            Hahaha she’ll probably grow out of it soon!

            Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

  5. Elorm Yankah says:

    Looks yummy and filling! 😊 Wish it had more veggies though
    http://www.stylesummitafrica.com/

    Like

    1. koolaidmoms says:

      Add them! That is what cooking is about. Taking something and making it your own. Add carrots, peas, beans, whatever you like!

      Liked by 1 person

  6. I wish we ate corned beef more often! I have to remember to grab some soon. Looks really good!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I always buy several at this time of year when they are on sale.

      Liked by 1 person

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