2
leeks, sliced thin and washed well (or 1 cup onion, sliced)
½ head cabbage, sliced thin
2 tablespoons butter
2 pounds russet potatoes, peeled & sliced thin
½ pound corned beef, sliced or diced
1 cups cream or milk or a combination
8 ounces Irish cheddar, grated
Salt & pepper to taste
Heat the butter in a sauté pan. Add the leeks or onions and cabbage. Gently cook, covered, until tender, about 10 minutes.
Butter a casserole dish. Place a layer of potatoes on the bottom of the dish. Scatter some of the leeks and cabbage over the potatoes, season with salt & pepper and scatter some corned beef and some of the cheese.
Continue to layer potatoes, cabbage, corned beef and cheese until it is all used up. Cheese should be the last layer.
Pour the cream over the top. Cover with foil and bake in a 350-degree oven for 45 minutes. Test the potatoes to see if they are tender and continue to bake another 15 minutes uncovered to brown the top.
Serves 6
