Ingredients with Measurements:
- 1 pound corned beef, cooked and shredded
- 4 large potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the shredded corned beef and cook until heated through.
4. In a separate bowl, whisk together the heavy cream, milk, Dijon mustard, thyme, salt, and black pepper.
5. Layer half of the sliced potatoes in the bottom of the baking dish.
6. Pour half of the cream mixture over the potatoes.
7. Spread the corned beef mixture over the cream mixture.
8. Layer the remaining sliced potatoes on top of the corned beef.
9. Pour the remaining cream mixture over the potatoes.
10. Cover the dish with foil and bake for 45 minutes.
11. Remove the foil and sprinkle the shredded cheddar cheese over the top.
12. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 538
- Fat: 41g
- Carbohydrates: 22g
- Protein: 22g
Substitutions for ingredients:
- Swiss cheese can be substituted for cheddar cheese.
- Yukon gold potatoes can be used instead of regular potatoes.
Variations:
- Add chopped cooked bacon to the corned beef mixture for extra flavor.
- Substitute cooked ham for the corned beef.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Be sure to cover the dish with foil during the first part of the baking process to prevent the potatoes from drying out.
- Let the dish cool for a few minutes before serving to allow the cream to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the desired amount of gratin in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with garlic and lemon
- Caesar salad
Troubleshooting advice:
- If the potatoes are not cooked through after the allotted baking time, cover the dish with foil and continue baking until the potatoes are tender.
Food safety advice:
- Be sure to cook the corned beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Corned beef and potato gratin is a classic Irish dish that dates back to the 18th century.
Flavor profiles:
- This dish is rich and creamy with savory notes from the corned beef and thyme.
Serving suggestions:
- Serve hot out of the oven with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Rich, Comforting, Tangy, Salty