Corned Beef & Potato Bake

Ingredients

• 12 ounces reserved corned beef brisket, coarsely chopped*
• 3 teaspoons butter, divided
• 1/2 cup chopped onion
• 2 teaspoons chopped fresh thyme
• 2 tablespoons reserved horseradish-butter mixture*
• 2 cups reserved potato halves*
• 1 cup shredded Swiss cheese
• 1/4 cup shredded Parmesan cheese

Preparation

1. Heat oven to 375°F. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in corned beef and horseradish-butter mixture. Meanwhile coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter; set aside.
2. Cut each potato half into 4 wedges. Arrange potato wedges in single layer over bottom and up sides of pie plate. Combine cheeses in small bowl. Sprinkle 1/2 of cheese mixture over potatoes on bottom of pie plate. Top with corned beef mixture and remaining cheese mixture. Press firmly with spatula to compact layers; cover with aluminum foil.
3. Bake in 375°F oven 25 to 30 minutes or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let stand 5 minutes. Cut into wedges.

Preparation and Cooking Time

50 to 55 minutes

Serves

Makes 4 servings

Notes, Tips & Suggestions

*Reserve from Dijon-Glazed Corned Beef With Savory Cabbage & Red Potatoes recipe.

Source
Cattlemen's Beef Board and National Cattlemen's Beef Association
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