Corned Beef And Potato Bake

Name: Corned Beef And Potato Bake
Ingredients: 6 None eggs; 1 1/4 cups light cream; 3/4 cup milk; 2 tsp Dijon mustard; 3 None potatoes, peeled and thinly sliced; 9 oz corned beef, thinly sliced; 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry; 3/4 cup grated Cheddar cheese; 3 None green onions, chopped

9 ingredients

6 steps

Ingredients

6 None eggs
1 1/4 cups light cream
3/4 cup milk
2 tsp Dijon mustard
3 None potatoes, peeled and thinly sliced
9 oz corned beef, thinly sliced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Cheddar cheese
3 None green onions, chopped

Directions

1

Preheat the oven to 400°F. Lightly grease a 9-inch round cake pan. Line bottom and sides with parchment paper.
2

Whisk eggs, cream, milk and mustard in a large bowl. Season to taste.
3

Arrange 1/2 of the potato slices in the prepared pan. Pour 1/3 of the egg mixture over the potatoes. Top with 1/2 the corned beef.
4

Combine spinach, cheese and onion. Spread 1/2 over corned beef layer. Repeat layers, finishing with potato. Pour remaining egg mixture over top. Press firmly to submerge potatoes. Cover with foil.
5

Bake for 1 hour or until potatoes are tender. Uncover and bake another 5-10 mins until golden and firm. Cool in pan for 15 mins.
6

Invert pan onto a serving plate and remove paper. Invert again. Serve with salad.