Whiskied Scalloped Potatoes with Cheese
Preheat the oven to 350° F. Butter a 2 quart, or 11 x 7 casserole dish.
Melt the butter in a large saucepan; stir in the shallots and cook until soft, about 2 minutes. Stir in the whiskey and cook, stirring, until the liquid is nearly gone, about 30 seconds. Add the flour and cook, stirring, until it is no longer visible. Slowly whisk in the milk and mustard, stirring constantly, until the sauce is as thick as heavy cream and easily coats the spoon, about 3 minutes. Remove from heat and stir in the cheese until the mixture is smooth.
Place about one-third of the potatoes in a slightly overlapping layer on the bottom of the baking pan. Top with 1 cup of the sauce, spreading it evenly over the potatoes. Repeat with another layer of potatoes and a second cup of the sauce. Place the final layer of potatoes on top and cover with the remaining sauce mixture.
Bake 40 minutes until nicely browned; cover loosely with foil and bake until the potatoes are fork tender, about another 40 minutes.
May be made early in the day and reheated.
Combine the bay leaf, garlic, cloves, pickling spice and corned beef in a large pot. Add enough water to cover the thickest part of the meat by 2 inches and bring to a boil.
Immediately reduce the heat to medium low and gently simmer 3 hours, or until the meat is fork tender. Remove it from the pot. Allow the meat to stand 5 1- minutes before cutting across the grain in very thin slices.