This Corned Beef & Potato Bake is a hearty, comforting dish made with tender potatoes, savory corned beef, onions, and a creamy, cheesy sauce. Everything is baked together until golden and bubbling, making it an easy and satisfying family dinner.
Ingredients
- 1 1/2 pounds potatoes, peeled and thinly sliced
- 2 cups cooked corned beef, chopped or shredded
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup chicken or beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, optional
Instructions
1. Prepare the oven
Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
2. Prepare the potatoes
Peel the potatoes and slice them thinly and evenly, about 1/8 inch thick. Try to keep the slices similar in thickness so they cook evenly.
3. Cook the onion and garlic
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, until softened and lightly golden.
Add the minced garlic and cook for another 30 seconds.
4. Make the creamy sauce
Sprinkle the flour over the onions and garlic. Stir continuously for about 1 minute.
Gradually pour in the milk and broth while whisking to prevent lumps. Add the Dijon mustard, black pepper, and dried thyme.
Continue cooking for 3 to 5 minutes, stirring frequently, until the sauce thickens slightly.
Remove from the heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.
5. Assemble the bake
Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
Spread half of the chopped corned beef over the potatoes.
Pour half of the cheese sauce over the top.
Repeat with the remaining potatoes, corned beef, and sauce.
Sprinkle the remaining 1/2 cup cheddar cheese and Parmesan cheese evenly over the top.
6. Bake
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for another 20 to 25 minutes, or until the potatoes are completely tender and the top is golden brown and bubbling.
For an extra golden crust, place the dish under the broiler for 1 to 2 minutes at the end, watching carefully so it does not burn.
7. Rest and serve
Remove the bake from the oven and let it rest for 10 minutes before serving. This allows the creamy sauce to thicken slightly and makes the bake easier to portion.
Garnish with fresh parsley if desired and serve warm.
Recipe Notes
Corned beef: You can use leftover cooked corned beef or deli-style corned beef. If using deli corned beef, chop it into small pieces for even distribution.
Potatoes: Yukon Gold potatoes work particularly well because they become creamy while holding their shape. Russet potatoes can also be used.
Cheese: Cheddar gives the dish a classic flavor, but you can substitute Monterey Jack, Gruyère, or a combination of cheeses.
Make it ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Allow it to sit at room temperature for about 20 to 30 minutes before baking.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in the oven or microwave until heated through.
Serving Suggestions
Serve Corned Beef & Potato Bake with a simple green salad, steamed green beans, roasted vegetables, or sautéed cabbage. It also makes an excellent brunch dish served alongside eggs.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour 5–10 minutes
Resting Time: 10 minutes
Total Time: About 1 hour 35–40 minutes
Servings: 6
Cuisine: American/Irish-inspired
Category: Dinner, Casserole, Comfort Food