6 strips bacon, diced
4 leeks, split, thinly sliced
6 cooked potatoes, peeled & sliced
1/2 lb. corned beef, sliced
1/2 c. sour cream
1/4 c. prepared horseradish
1 c. grated Irish cheddar
Heat oven 375. Cook bacon in a skillet over med. heat to render the fat, about 5 minutes. Add the leeks; cook, stirring, until softened and lightly colored, about 3 minutes. Set aside.
Place one layer of sliced potatoes in a buttered casserole. Spread half the leeks, bacon, sour cream, horseradish & cheese on the potatoes.
Top with sliced corned beef, the remaining leeks & bacon, sour cream and horseradish. Top with a final layer of potatoes; sprinkle with remaining cheese.
Bake until hot & bubbly, about 30 minutes. Cut into squares.
4 leeks, split, thinly sliced
6 cooked potatoes, peeled & sliced
1/2 lb. corned beef, sliced
1/2 c. sour cream
1/4 c. prepared horseradish
1 c. grated Irish cheddar
Heat oven 375. Cook bacon in a skillet over med. heat to render the fat, about 5 minutes. Add the leeks; cook, stirring, until softened and lightly colored, about 3 minutes. Set aside.
Place one layer of sliced potatoes in a buttered casserole. Spread half the leeks, bacon, sour cream, horseradish & cheese on the potatoes.
Top with sliced corned beef, the remaining leeks & bacon, sour cream and horseradish. Top with a final layer of potatoes; sprinkle with remaining cheese.
Bake until hot & bubbly, about 30 minutes. Cut into squares.
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