New England Dinner Au Gratin
Experience a comforting twist on a classic with New England Dinner Au Gratin, a hearty casserole that brings all the flavors of a traditional boiled dinner to the table, layered in creamy, cheesy perfection. This dish combines tender russet potatoes, sweet carrots, and earthy green cabbage with savory cooked corned beef, all smothered in a rich cheddar cheese sauce and crowned with a golden panko breadcrumb topping. Perfect for a cozy family dinner or a seasonal celebration, this baked masterpiece delivers deep flavor and satisfying textures in every bite. With minimal prep and straightforward cooking techniques, it's an easy yet elevated dish to impress. Garnished with fresh parsley, this casserole pairs beautifully with a warm loaf of bread or a crisp green salad. Don't miss this indulgent take on New England cuisine that turns humble ingredients into a show-stopping centerpiece!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 medium Carrots
- 1 small head Green cabbage
- 2 cups Cooked corned beef
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and carrots. Slice the potatoes into 1/4-inch thick rounds and cut the carrots into thin coin shapes. Core the cabbage and cut it into large chunks.
Bring a large pot of salted water to a boil. Add the potatoes and carrots, and cook for 5 minutes. Add the cabbage and cook for an additional 3 minutes. Drain the vegetables and set them aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted. Season with salt, pepper, and garlic powder. Set the cheese sauce aside.
Grease a 9x13-inch casserole dish. Layer half of the cooked potatoes, carrots, cabbage, and corned beef in the dish. Pour over half of the cheese sauce. Repeat with the remaining vegetables, corned beef, and cheese sauce.
In a small bowl, mix the panko breadcrumbs with olive oil and the remaining 1/2 cup of shredded cheddar cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.4 g | 298% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 9351 mg | 407% | |
| Total Carbohydrate | 340.0 g | 124% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 67.4 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 2719 mg | 209% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 7108 mg | 151% | |
*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.
