Maple Glazed Corned Beef with Cheese Potato Gratin!
What an amazing comfort dish for this time of the year! Easy to prepare, and your family is going to always want your corned beef prepared this way!
For the Corned Beef:
3/4 cup of Maple Syrup
2 Tablespoons of Worcestershire
Simmer (not a rolling boil!!) the brisket on a low fire in a large pot with the packet of spices that it comes with. If there are no spices with it, add two tablespoons of pickling spice.Make sure the water comes to the top of the brisket, and keep it covered, simmering for 3 hours.
Take the brisket out after the three hours and warm the oven to 350.
Meanwhile, trim the fat off the brisket and mix the maple and Worcestershie.
Glaze the brisket with a brush and place in the oven for 15-30 min, basting on occasion.
Cheese Potato Gratin
2 lbs of potatoes3 cups of shredded Emmentaller (or cheese of choice)
5 strips of cooked bacon, diced
2 cups of half and half corn heavy cream
Onion and Garlic powder
Salt and pepper
Slice the potatoes with a mandolin slicer and layer in a buttered baking dish topping with cheese, crumbled bacon, onion and garlic powder, salt and pepper to taste. Make three layers. Do not put the bacon on the top layer as it will burn. Place it on top when removing from the oven.
Bake at 275 degrees for about 2 1/2 hours, or the potatoes are done and the cheese is browned.