Want something different than the usual St. Patrick’s Day dinner fest? I decided to take that corned beef to another level with the usual cast of dinner ingredients and came up with this layered Corned Beef Potato Gratin with Brussels Sprouts. ‘Twas killer if I say so myself! 🙂
With St. Patrick’s Day upon us the proverbial corned beef dinner is on the horizon and I wanted something different this year. While you can follow your traditional dinner as to not upset the norm family members sometimes get used to, try and save some corned beef (or make extra) for this one. I decided to make this as the dinner, but this could easily be made with corned beef leftovers, too.
I thought about all the different ways one could serve up corned beef. The obvious first choice was sliced with some mustard served with steamed cabbage and potatoes. Delicious, but not very original. Sandwiches? No, not for dinner. I thought of waffle-izing them, making them into some sort of muffin and then the idea came to me!
Why not layer all the ingredients? Scalloped potatoes came to mind and I remembered this great technique Marissa over at Pinch and Swirl shared not long ago of simmering the potato slices in milk prior to baking to cut down the time. Perfect!
Whenever St. Patricks Day comes around I always get excited because that means it’s corned beef time! For whatever reason I only eat it at this time of year even though I could just as easily purchase an extra or two to freeze or simply corn a brisket myself. Why don’t I do that? Anyways, I picked one that was almost 3 pounds as these do shrink somewhat when cooking them. I ended up using about a pound and a half and saved the rest for sandwiches.
Cooked to perfection in my trusty Instant Pot 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W, Stainless Steel (IP-DUO60) to save time and guarantee fall apart deliciousness, I sliced it thin and set to work on creating this Corned Beef Potato Gratin with Brussels Sprouts.
With my trusty mandolin, I sliced a large Russet and simmered the slices in milk for a bit to soften. The starch from the potato assists in thickening the milk which gets poured over all before popping in the oven.
Instead of steamed cabbage, I had recently picked up some beautiful Brussels sprouts that would easily step in for the cabbage. Shaved and layered in with the sliced corned beef and potatoes, this was looking to be be a good one. Some shallots would also work nicely for another flavor weapon and Parmesan cheese to finish it all.
Now I made this 2 times because I wanted to deliver the best possible recipe for you. See the first round I didn’t count on the Brussels sprouts giving off excess water while baking, I usually roast them alone as a side dish where this isn’t a problem. The result was a watery, almost milk broth and I wanted it thicker. The second time I made it I whisked some flour into the milk and butter prior to pouring over all and this did the trick.
The aroma that filled the house as this baked was heavenly. First you have the wonderful corned beef wafting through the kitchen. Then the Brussels sprouts that give off an almost nutty aroma while baking. This worked for me as opposed to the sometimes funky cabbage aroma.
The result was a delicious meal packed with flavor. Who could resist layered potatoes, shallots, corned beef and Brussels sprouts? Not me, and that touch of Parmesan cheese made this gratin dish perfect. Happy St. Patrick’s Day and I hope you enjoy this Corned Beef Potato Gratin with Brussels Sprouts!
- 1 1/2 lbs corned beef cooked, sliced thin
- 1 Russet potato large, sliced 1/4" thin
- 2 cups milk
- 2 tbsp butter
- 2 tbsp of flour
- 4 shallots sliced thin
- 3 cups Brussels sprouts sliced thin
- 1/2 cup Parmesan cheese
- Preheat oven to 425°F. Coat a 9x9” casserole dish with oil or butter, set aside.
Using a mandolin or knife slice the potato into 1/4 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. Reserve the milk and butter, set aside.
- 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. Bake for 50 minutes. Top will be a deep, crispy brown. Allow to cool at least 15 minutes before slicing to set and serve.
If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.