When you have delicious leftover corned beef, slice it thin and layer with potatoes, brussels sprouts, and cheese for an amazing Gratin dish that combines Irish and French cuisines.
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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (500 degrees F if using a WiFIRE enabled grill) and preheat, lid closed, for 10 to 15 minutes.
Smear softened butter all over the bottom of a 9-inch cast iron skillet. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and freshly ground black pepper to taste.
Place 1/3 of the potatoes, onions and corned beef in the skillet. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture.
Cover with foil and bake in Traeger for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and bubbling.
Add the grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted. Enjoy!
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