New England Dinner Au Gratin

Experience a comforting twist on a classic with New England Dinner Au Gratin, a hearty casserole that brings all the flavors of a traditional boiled dinner to the table, layered in creamy, cheesy perfection. This dish combines tender russet potatoes, sweet carrots, and earthy green cabbage with savory cooked corned beef, all smothered in a rich cheddar cheese sauce and crowned with a golden panko breadcrumb topping. Perfect for a cozy family dinner or a seasonal celebration, this baked masterpiece delivers deep flavor and satisfying textures in every bite. With minimal prep and straightforward cooking techniques, it's an easy yet elevated dish to impress. Garnished with fresh parsley, this casserole pairs beautifully with a warm loaf of bread or a crisp green salad. Don't miss this indulgent take on New England cuisine that turns humble ingredients into a show-stopping centerpiece!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 3 medium Carrots
• 1 small head Green cabbage
• 2 cups Cooked corned beef
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Milk
• 2 cups Cheddar cheese, shredded
• 1 cup Panko breadcrumbs
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the potatoes and carrots. Slice the potatoes into 1/4-inch thick rounds and cut the carrots into thin coin shapes. Core the cabbage and cut it into large chunks.

Step 3

Bring a large pot of salted water to a boil. Add the potatoes and carrots, and cook for 5 minutes. Add the cabbage and cook for an additional 3 minutes. Drain the vegetables and set them aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 5

Slowly whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the mixture thickens, about 5 minutes.

Step 6

Remove the saucepan from heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted. Season with salt, pepper, and garlic powder. Set the cheese sauce aside.

Step 7

Grease a 9x13-inch casserole dish. Layer half of the cooked potatoes, carrots, cabbage, and corned beef in the dish. Pour over half of the cheese sauce. Repeat with the remaining vegetables, corned beef, and cheese sauce.

Step 8

In a small bowl, mix the panko breadcrumbs with olive oil and the remaining 1/2 cup of shredded cheddar cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 10

Remove from the oven and let the dish rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

Nutrition Facts

Serving size	2561 grams (2561.0g)

Amount per serving	% Daily Value*
Calories	3877

Total Fat 224.30g	288%
Saturated Fat 108.60g	543%
Polyunsaturated Fat 1.90g
Cholesterol 838mg	279%
Sodium 9231mg	401%
Total Carbohydrate 281.20g	102%
Dietary Fiber 29.20g	104%
Total Sugars 55.90g
Protein 192.30g	385%

Vitamin D 263IU	1314%
Calcium 2605mg	200%
Iron 25mg	138%
Potassium 6945mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 19.7%

Carbs: 28.7%