Corned Beef and Cabbage on Potato

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12 large red bliss potatoes peeled and cut into 1-inch thick slices

1/2 pound smoked bacon

3 tablespoons butter

1/2 head napa cabbage, cut chiffonade

Freshly ground black pepper

1/2 pound corned beef, finely diced

2 teaspoons prepared horseradish

1 tablespoon minced fresh chives

Sauce:

1 cup milk

1 small onion, finely chopped

1 bay leaf

3 whole cloves

1/4 teaspoon nutmeg, optional

2 tablespoons unsalted melted butter

2 tablespoons cornstarch

1/2 cup grated Parmesan (1/4 cup for sauce plus 1/8 to 1/4 cup to bind filling and sprinkle on finished appetizers)

White pepper

Salt, if needed