Corned Beef Potato Casserole

INGREDIENTS
1 ½   teaspoons Dijon mustard
¼      cup chicken broth
1 ¼   pounds Yukon Gold potatoes (2 cups sliced)
 ½     pound corned beef in small cubes
1+     cup shredded Dubliner cheese
2       cups shredded green cabbage (1/2 head)

1       thinly sliced medium leek, about 1 1/2 cups   
             (white and pale green parts)
½      teaspoon dried dill
         Paprika

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of an 8 inch baking dish with butter. Stir together the broth and mustard. Thinly slice the potatoes using a mandolin. Spread 1/3 of the potatoes in the bottom of the dish, slightly overlapping and leaving no gaps.

Add 1/3 of the cheese and 1/2 of the cabbage, leeks and corned beef. Pour 1/2 of the mustard mix over the layer. Repeat these layers and then top with the remaining 1/3 of the potatoes and add the remaining cheese.

Sprinkle the dill and a bit of paprika over the potatoes. Cover and cook for about 30 minutes. Uncover and cook for 8 to 10 more minutes to brown the potatoes on top. Remove from the oven and allow it to cool for a few minutes before serving. Will serve 4 to 6 people as a main dish.