By Traeger Kitchen
When you have delicious leftover corned beef, slice it thin and layer with potatoes, brussels sprouts, and cheese for an amazing gratin dish that combines Irish and French cuisines.
|2 Tablespoon||unsalted butter, softened, for greasing|
|1 1/2 Cup||heavy cream|
|1/2 Cup||whole milk|
|2 Tablespoon||all-purpose flour|
|4||cloves garlic, minced|
|1 Teaspoon||kosher salt|
|As Needed||freshly ground black pepper|
|3 Pound||russet potatoes, cleaned and thinly sliced|
|1 Medium||Yellow onion, thinly sliced|
|1 Pound||cooked corned beef, thinly sliced|
|1 Cup||shredded cheddar cheese|
When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.
450 ˚F / 232 ˚C
Coat the bottom of a 9-inch cast-iron skillet with softened butter.
2 Tablespoon unsalted butter, softened, for greasing
In a medium bowl, whisk together the cream, milk, flour, garlic, salt, and freshly ground black pepper, to taste.
1 1/2 Cup heavy cream
1/2 Cup whole milk
2 Tablespoon all-purpose flour
4 cloves garlic, minced
1 Teaspoon kosher salt
As Needed freshly ground black pepper
Place a third of the potatoes, onions, and corned beef in the skillet. Pour a third of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover the skillet with foil.
3 Pound russet potatoes, cleaned and thinly sliced
1 Medium Yellow onion, thinly sliced
1 Pound cooked corned beef, thinly sliced
Place the skillet directly on the grill grates. Close the lid and bake for 30 minutes. Remove the foil and bake for 20 minutes, or until the potatoes are golden brown and bubbling. Add the grated cheese to the top of the potatoes and bake for 3-5 minutes, until cheese is melted.
1 Cup shredded cheddar cheese
Remove the skillet from the grill and serve warm. Enjoy!
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