Corned Beef And Potato Bake - cooking recipe

Ingredients
    6 None eggs
    1 1/4 cups light cream
    3/4 cup milk
    2 tsp Dijon mustard
    3 None potatoes, peeled and thinly sliced
    9 oz corned beef, thinly sliced
    1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
    3/4 cup grated Cheddar cheese
    3 None green onions, chopped
Preparation
    Preheat the oven to 400\u00b0F. Lightly grease a 9-inch round cake pan. Line bottom and sides with parchment paper.
    Whisk eggs, cream, milk and mustard in a large bowl. Season to taste.
    Arrange 1/2 of the potato slices in the prepared pan. Pour 1/3 of the egg mixture over the potatoes. Top with 1/2 the corned beef.
    Combine spinach, cheese and onion. Spread 1/2 over corned beef layer. Repeat layers, finishing with potato. Pour remaining egg mixture over top. Press firmly to submerge potatoes. Cover with foil.
    Bake for 1 hour or until potatoes are tender. Uncover and bake another 5-10 mins until golden and firm. Cool in pan for 15 mins.
    Invert pan onto a serving plate and remove paper. Invert again. Serve with salad.

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