Corned Beef Au Gratin
Dive into comfort food heaven with this Corned Beef Au Gratin, a rich and satisfying dish that combines layers of tender russet potatoes, savory corned beef, and a velvety homemade cheddar cheese sauce. Topped with golden parmesan and a sprinkle of fresh parsley, this baked casserole is a hearty and flavorful twist on classic au gratin potatoes. Featuring a mix of sautéed onions, creamy garlic-spiced sauce, and the bold essence of corned beef, this recipe is perfect for cozy family dinners or a standout side dish at your next gathering. Easy to prepare and irresistibly cheesy, this crowd-pleaser is sure to be a favorite!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups corned beef
- 1 medium onion
- 0.5 teaspoons garlic powder
- 0.5 cups parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes into 1/8-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until a paste forms, stirring continuously.
Gradually whisk in the milk, cooking for 3-5 minutes until the mixture thickens and is smooth.
Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese melts and the sauce becomes creamy. Remove from heat and set aside.
Dice the onion and sauté in a small skillet over medium heat until translucent, about 3-4 minutes.
Chop the corned beef into bite-sized pieces and mix with the sautéed onion.
Grease a 9x13-inch baking dish. Drain the potato slices and layer one-third of them in the bottom of the dish, slightly overlapping.
Spread half of the corned beef and onion mixture over the potato layer.
Pour one-third of the cheese sauce over the potatoes and corned beef.
Repeat the layers, finishing with a top layer of potatoes and the remaining cheese sauce spread evenly across the top.
Sprinkle the parmesan cheese over the top layer.
Cover the baking dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.
Garnish with freshly chopped parsley before serving. Let the dish rest for 5-10 minutes before serving for the best flavor and texture.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 474 mg | 36% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
