1½cups corned beef brisketor 2 cups, cooked and diced
1tbspbutter
2tbspflour
Salt and pepper to taste
Instructions
Preheat the oven to 350 °F. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
In a large dutch oven, melt the butter and stir in the flour and cook for 1 minute. Add 1/4 cup of cream and cook, stirring continuously until thick. Add the remaining cream.
Add the sliced potatoes to the cream and bring to a boil on high. Turn the heat down to medium-high and cook for 15 minutes, stirring occasionally. If the sides or bottom of the pan start turning brown, turn the heat down to medium.Note: the potatoes will not be completely cooked. They'll finish in the oven.
Add the gouda cheese, half of the cheddar cheese, and the diced corned beef. Stir to combine.
Pour all of the ingredients into the baking dish. Top with remaining cheddar cheese. Bake for 25 minutes uncovered or until the potatoes are cooked.
Notes
This recipe can be made ahead of time and baked right before serving. Remove it from the refrigerator and let come to room temperature, for approximately 1 hour.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.