Leftover Corned Beef Gratin

• Difficulty2/5
• Prep time15 mins
• Cook time50 mins
• Serves4 - 6
• HardwoodApple

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.

• 1 1/2 lbs leftover corned beef, sliced thin
• 1 russet potato, sliced 1/8 inch thick
• 2 cups milk

• 2 tbsp butter
• 2 tbsp flour
• 4 shallots, sliced thin

• 3 cups brussels sprouts
• 1/2 cups parmesan cheese

• 1 1/2 lbs leftover corned beef, sliced thin
• 1 russet potato, sliced 1/8 inch thick
• 2 cups milk
• 2 tbsp butter

• 2 tbsp flour
• 4 shallots, sliced thin
• 3 cups brussels sprouts
• 1/2 cups parmesan cheese

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Coat a 9x9 inch casserole dish with oil or butter, set aside.

Using a mandolin or knife, slice the potato into 1/8 inch slices. Slice the cooked corned beef thin and set aside. Slice the shallots and brussels sprouts thin and set aside.

In a large saucepan add the sliced potato and cover with milk and butter. Bring to a boil, lower heat and simmer 8 minutes. Turn off heat and allow to cool enough to handle.

Layer the potato, then the corned beef slices, shallots and brussels sprouts. Repeat again using all ingredients.

Whisk the flour into the milk and pour milk over all and top with Parmesan cheese.

Place in grill and cook for 50 minutes. Top will be a deep, crispy brown.

Allow to cool at least 15 minutes before slicing. Enjoy!

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