Cabbage, Potato and Corned Beef Gratin
Recipe type: Side Dish, Main Dish, Main
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Cabbage, Potato and Corned Beef Gratin with Gruyere Cheese
  • 3 - 4 potatoes (2 lbs.)
  • 1/2 head cabbage (2 lbs.)
  • 3 cups milk
  • 3 tablespoons flour
  • 3 tablespoons butter
  • salt and pepper
  • 8 oz. Gruyere cheese
  • 1/2 cup chopped onion
  • 1/3 lb. corned beef
  1. Preheat oven to 375 degrees.
  2. Put the cabbage in a pot with about 2 inches of water, cut size down. Cover pan with a lid loosely. Cook over medium heat for 10 - 12 minutes. Cabbage should be almost fork tender. Do not overcook. Drain. Cut into pieces that are the size of the potatoes.
  3. Peel the potatoes. Cut into large chunks. Add the potatoes to a pan and cover with water that has a teaspoon of salt in it. Cook for 10 minutes. Drain.
  4. Add the butter to a pan. Stir in the flour. Whisk in the milk and keep stirring until thickened. Add the cheese and stir until smooth.
  5. Add the potatoes, cabbage. onion and corned beef to a large bowl. Stir in the cream sauce. Pour into an 8 x 8 dish. Push down with the spoon. It will cook down.
  6. Bake for 45 minutes or until top starts to turn brown.
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