Corned Beef Scalloped Potatoes. Did you know many of the recipes we think of as "traditional Irish cuisine" are actually Irish-American fusion food? Then instead of using mashed potatoes or pastry crust on top, I've covered the corned beef pie with scalloped potatoes that turn crispy as they bake. My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe.
To make the scalloped potatoes: melt butter in a small sauce pan and blend in flour. Let sit for a minute, then combine. Sprinkle over remaining cheese and top with paprika. You can cook Corned Beef Scalloped Potatoes using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Corned Beef Scalloped Potatoes
- Prepare 1/4 cup of butter.
- Prepare 2 1/2 cup of milk.
- It's 1/4 cup of flour.
- Prepare 2 clove of garlic.
- It's 1 large of onion.
- It's 7 large of potatoes.
- You need 1 can of corned beef.
- You need 1/2 cup of shredded marble cheese.
Delicious scalloped potatoes, thinly sliced potatoes baked with butter, bacon, onion, chives, parsley, Gruyere, Parmesan and cream. These are easy scalloped potatoes: basically you layer thinly sliced potatoes with any number of extras—cheese, onions, parsley—add milk or cream, and bake. Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli.
Corned Beef Scalloped Potatoes instructions
- Preheat oven to 375°F.
- Mince garlic and sautee with butter in sauce pot.
- Gradually add in flour mixing well.
- Gradually add in all the milk into the flour/garlic/butter mix.
- On medium heat, stirring constantly (around 8 minutes), until it comes to a slow boil..
- Once mixture becomes thicker and has come to a boil, remove from heat.
- In a greased casserole pan, layer sliced, potatoes in a layer. Add diced onions layer and chunks of corned beef. Salt and pepper. Pour half of the milk mixture over the layer. Repeat for a second layer.
- You can add shredded marble cheese at this time if you like..
- Bake in over, covered, for an hour then uncovered for a half hour..
You can even make these ahead, or make extra to freeze for later. —Kallee Krong-McCreery, Escondido, California. The idea layers corned beef, cabbage and potatoes, douses them with creams and bakes them into a decadent comfort dish. Try a white Rhone such as Grenache Blanc. Of course, beer is a great match, too - green or otherwise. Scalloped Potatoes, Corned Beef & Cabbage.