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1
Special equipment: 1-inch circle cutter
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2
Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch.
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3
Place on a rack placed over a shallow pan of water.
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4
Steam to al dente and set aside to cool.
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5
Using a melon baller (ball scoop) scoop out a recess in each disk.
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6
Cook bacon and remove to paper towels to drain.
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7
Pour most of the bacon fat from the pan and add butter over medium heat.
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8
Add cabbage and season with black pepper.
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9
Cook until it begins to soften, about 10 minutes.
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10
Stir in corned beef, and crumble in bacon.
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11
Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish.
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12
To begin the sauce:
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13
Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat.
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14
Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest.
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15
When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in.
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16
Return this to the remaining milk, and simmer for 15 minutes, stirring frequently.
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17
Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed.
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18
Remove and discard bay leaf and cloves.
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19
Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
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20
Preheat oven to 400 degrees F.
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21
Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture.
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22
Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet.
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23
Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn).
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24
Sprinkle with chives and serve.
