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Backyard Blogging.

Baked Corned Beef Au Gratin

When you have delicious leftover corned beef, slice it thin and layer with potatoes, brussels sprouts, and cheese for an Baked Corned Beef Au Gratin that combines Irish and French cuisines.


2 Tablespoon unsalted butter, softened, for greasing
1 1/2 Cup heavy cream
1/2 Cup whole milk
2 Tablespoon all-purpose flour
4 cloves garlic, minced
1 Teaspoon Kosher salt
freshly ground black pepper
3 Pound russet potatoes, cleaned and thinly sliced
1 Medium Yellow onion, thinly sliced
1 Pound cooked corned beef, thinly sliced
1 Cup shredded cheddar cheese


When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

Coat the bottom of a nine-inch cast-iron skillet with softened butter.

In a medium bowl, whisk together the cream, milk, flour, garlic, salt, and freshly ground black pepper, to taste.

Place a third of the potatoes, onions, and corned beef in the skillet. Pour a third of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover the skillet with foil.

Place the skillet directly on the grill grates. Close the lid and bake for 30 minutes. Remove the foil and bake for 20 minutes, or until the potatoes are golden brown and bubbling. Add the grated cheese to the top of the potatoes and bake for three-five minutes, until cheese is melted.

Remove the skillet from the grill and serve warm. Enjoy!

Recipe and photo from Traeger.