Corned Beef and Potato Bake

This Corned Beef and Potato Bake is a hearty, old-fashioned comfort-food casserole made with tender sliced potatoes, savory corned beef, onions, butter, and simple seasonings. Everything bakes together until the potatoes are soft in the center with golden edges and the corned beef becomes slightly crisp around the top.

It is an easy way to turn corned beef and potatoes into a filling family dinner. Serve it with cabbage, green beans, carrots, or a simple salad for a cozy meal that works especially well when you have leftover corned beef.

Why You Will Love This Recipe

This casserole uses inexpensive, familiar ingredients and requires very little complicated preparation. Potatoes make the dish filling, while the corned beef provides plenty of savory flavor without needing a long list of seasonings.

You can use leftover cooked corned beef or canned corned beef, making this a convenient recipe for using what you already have in the kitchen.

Ingredients

1 1/2 pounds cooked corned beef, shredded or chopped
2 pounds russet or Yukon Gold potatoes
1 large yellow onion, thinly sliced
3 tablespoons butter, melted
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon dried thyme
1/2 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
Fresh parsley for garnish, optional

Ingredient Notes

Corned beef: Leftover cooked corned beef works beautifully. Shred it into bite-size pieces so it distributes evenly between the potatoes. Canned corned beef can also be used, but because it may be saltier, reduce any additional salt.

Potatoes: Russet potatoes become soft and fluffy, while Yukon Gold potatoes hold their shape a little better and have a naturally buttery flavor.

Onion: Thinly sliced onion softens between the potato layers and adds sweetness that balances the salty corned beef.

Beef broth: A small amount of broth adds moisture so the potatoes cook through without making the casserole soupy.

How to Make Corned Beef and Potato Bake

Preheat the oven to 375°F.
Lightly grease a 9×13-inch baking dish.
Wash and peel the potatoes if desired.
Slice them into approximately 1/4-inch rounds.
Place the potatoes in a large mixing bowl.
Add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, black pepper, and thyme.
Toss until the potato slices are evenly coated.
Arrange about one-third of the potatoes across the bottom of the baking dish.
Scatter some sliced onion and shredded corned beef over the potatoes.
Repeat the layers until all the ingredients are used.
Finish with several potato slices arranged over the top.

Add the Savory Broth

In a small bowl or measuring cup, combine the beef broth, Worcestershire sauce, and minced garlic.

Pour the mixture evenly around the casserole. Avoid pouring too much directly over the top potatoes so they can develop golden edges during baking.

Bake Until Tender and Golden

Cover the baking dish tightly with aluminum foil.
Bake for about 45 minutes.
Carefully remove the foil.
Continue baking for another 25 to 35 minutes.
The potatoes should be completely tender when pierced with a fork.
The exposed potatoes and corned beef should develop browned, slightly crisp edges.
Let the casserole rest for about 10 minutes before serving.
Garnish with chopped parsley if desired.

How to Get Golden Potato Edges

The covered portion of baking helps the potatoes soften without drying out. Removing the foil near the end allows moisture to escape so the exposed potato slices can brown.

For an even more caramelized top, place the casserole under the broiler for two to three minutes after baking. Watch carefully because the corned beef can darken quickly.

How to Keep the Potatoes Cooking Evenly

Try to cut all of the potato slices to approximately the same thickness. Very thick slices take longer to cook, while very thin slices can become overly soft.

A mandoline slicer makes quick work of even slices, but always use its hand guard and follow the manufacturer’s safety directions.

Cheesy Corned Beef Potato Bake

For a cheesy variation, sprinkle one to two cups of shredded cheddar between the layers.

Add another half cup over the top during the final 15 minutes of baking. Cheddar, Swiss, or Monterey Jack all pair well with corned beef.

Creamy Variation

For a richer casserole, whisk 1/2 cup heavy cream into the beef broth before pouring it into the dish.

You can also add a few tablespoons of sour cream after baking for an extra creamy finish.

Add Cabbage

To turn this into a corned beef and cabbage casserole, sauté about three cups of thinly sliced cabbage until it begins to soften.

Add the cabbage between the potato and corned beef layers. This gives the dish a classic corned-beef-and-cabbage flavor while keeping everything in one baking dish.

What to Serve with Corned Beef and Potatoes

This casserole is filling enough to serve as a main course. Pair it with steamed cabbage, green beans, peas, roasted carrots, broccoli, or Brussels sprouts.

A crisp garden salad or cucumber salad can also add some freshness alongside the rich beef and potatoes.

Make-Ahead Instructions

You can slice the potatoes and prepare the corned beef and onion several hours ahead.

If preparing potatoes ahead, keep them submerged in cold water in the refrigerator to prevent browning. Drain and pat them very dry before seasoning and assembling the casserole.

The entire dish can also be assembled shortly before baking and kept covered in the refrigerator.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.

Reheat individual portions in the microwave or place the casserole in a 350°F oven, covered loosely with foil, until steaming hot.

For crispier potatoes, uncover the dish during the final few minutes of reheating.

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