Corned Beef Potato Gratin with Brussels Sprouts

• Meat

  • 1 1/2 lbs Corned beef, thin cooked

• Produce

  • 3 cups Brussels sprouts, thin
  • 1 Russet potato
  • 4 Shallots, thin

• Baking & Spices

  • 2 tbsp Flour

• Dairy

  • 2 tbsp Butter
  • 2 cups Milk
  • 1/2 cup Parmesan cheese

Found on keviniscooking.com

Description

Directions

• Preheat oven to 425°F. Coat a 9x9” casserole dish with oil or butter, set aside.
• Using a mandolin or knife slice the potato into 1/4 inch slices. Slice the cooked corned beef thin and set aside. Slice the shallots and Brussels sprouts thin and set aside.
• In a large saucepan add the sliced potato and cover with milk and butter. Bring to a boil, lower heat and simmer 8 minutes. Turn off heat and allow to cool, enough to handle. Reserve the milk and butter, set aside.
• Layer the potato then the corned beef slices, shallots and Brussels sprouts. Repeat again using all ingredients.
• Whisk the flour into the milk and pour milk over all and top with Parmesan cheese. Bake for 50 minutes. Top will be a deep, crispy brown. Allow to cool at least 15 minutes before slicing to set and serve.

Nutrition