Never Enough Corned Beef & Cabbage
While I never turn down corned beef, cabbage, and potatoes any time of year, I do make it frequently through the winter months leading into March. At our house, there is no such thing as leftover corned beef. We eat it all the first time around. This dish is a great one to throw together any day of the week. I’m definitely not reinventing the wheel here, just giving you a favorite dish of mine.
Katie’s Favorite Corned Beef Dish
Makes a 9 x 13 pan. Serves approximately 6
Ingredients
- 2 lbs. cubed cooked Corned Beef. (getting a chunk from the deli counter is a quick alternative to cooking a whole one)
- 3-4 lbs. Yellow or Golden Potatoes
- 1 bag of Coleslaw Mix
- 2 cups Heavy Whipping Cream
- 3 tbsp Unsalted Butter
- 1/3 cup AP Flour
- 16 oz Swiss or Gruyere Cheese
- 1 Tbsp Horseradish
- 2 Tbsp Stone Ground Mustard
- Dash Kosher Salt
- Dash Nutmeg
- 1 teasp. Black Pepper
- Extra butter for greasing the pan and sautéing.
Directions
- Tear several pieces of the rye bread into chunks. Toss with a little garlic salt and olive oil.
- Spread out on a baking sheet and put into 350* oven for about 5-6 minutes until browned. Set aside to cool. Place cooled chunks in a plastic bag and with a mallet or back of a large spoon, smash them into breadcrumbs. Set aside.
- Cut potatoes up into large bite-size cubes and boil in large pot with salt until soft and tender. Drain and set aside.
- In a skillet over medium heat, sauté the bagged coleslaw mix in a tablespoon of butter until warm and wilted. Set aside
- Cut corned beef up into chunks and set aside.
In a large skillet or saucepan, melt the 3 tbsp butter, add in the flour and stir until it becomes a soft paste. Stir in the heavy cream and whisk until bubbly and thick. Stir in 10 ounces of the cheese. Add the pepper, salt and nutmeg.
Now it’s time to put this all together. In a 9 x 13 pan, coat it generously with butter.
Put in a layer of the potatoes, then the corned beef, then the coleslaw and then pour the cheese mixture over the top. Repeated until you use it all up and the pan is full.
Sprinkle the top with the remaining shredded cheese and rye breadcrumbs.
Cover with foil and bake in a 350* oven for 30 minutes.
Remove the foil and cook for 5 more minutes to give it a little golden crust.
Enjoy.
