Scalloped Corn Beef and Cabbage

6 tablespoons butter
1 head green cabbage (1 1/2 to 2 pounds), cored and thinly slices
3/4 pound baking potatoes, peeled and thinly sliced
1 tablespoon caraway seeds
1/2 pound sliced corned beef
1/4 cup flour
2 cups milk
Salt and pepper
3/4 cup crushed potato chips (about 2 ounces)

1. Preheat the oven to 350. In a large skillet,melt 1 tablespoon butter over medium-high heat. Add half of the cabbage, half of the potatoes and 1 1/2 teaspoons caraway seeds; cook, stirring often, until the cabbage is slightly wilted and the potatoes are crisp-tender, about 5 minutes. Transfer to a 9-by-13-inch baking dish and top with half of the corned beef. Repeat with another tablespoon of butter and the remaining cabbage, potatoes and caraway seeds; transfer to the baking dish and top with the remaining corned beef.
2. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk gradually and cook, stirring, until the sauce is smooth and thickened, 5 to 7 minutes; season with salt and pepper. Pour the sauce over the casserole and spread evenly with a knife. Top with the potato chips and bake until golden brown and bubbling, about 25 minutes. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISE4.