Baked Corned Beef Au Grautin
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.
Prep Time
10 Min
Cook Time
55 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
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
2
Coat the bottom of a 9-inch cast-iron skillet with softened butter.
3
In a medium bowl, whisk together the cream, milk, flour, garlic, salt, and freshly ground black pepper, to taste.
4
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.
5
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.
00:55
6
Remove the skillet from the grill and serve warm. Enjoy!
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