With just a week away until Easter, it’s time to start planning which Easter recipes you’ll break out for your big feast. Take a cue from what’s plentiful this spring when deciding what to cook – fresh fruit and vegetables will always make for a more impressive meal than canned.
Easter Dinner Recipes
Whether you decide to cook a turkey, a ham or opt for a vegetarian Easter dinner, you’ll also need a few good side dishes. Easter recipes should feature as many spring favorites as possible. Trade in tired Brussels sprouts for grilled or roasted asparagus. Swap out mashed potatoes for a rich, mouth-watering gratin. Leave the stuffing off the menu and instead pick up a fresh loaf of multi-grain or sourdough bread that can be warmed and served with herb butter. For perfectly chopped herbs for any dish, try using a double blade chopper!
Easter Recipe Prep
Just like Christmas or Thanksgiving dinner, you’ll want to do a certain amount of prep ahead of the big day. If you’ll be serving herb butter, chop your fresh herbs and mix with your butter a few days in advance to let the flavours meld. Thyme, rosemary and even a little lemon zest are great options for this. Bake your dessert the day before – you may even have pre-chopped rhubarb hiding in your freezer that you can use.
Easter Dinner Presentation
Casual or formal, any Easter dinner can benefit from a few personal touches. Fresh cut flowers like tulips or daffodils will brighten up your dinner table, as will brightly colored napkins. These affordable accessories will make your meal all the more memorable.
Potato Gruyere Gratin Recipe for Easter
- 1/2 pounds Yukon potatoes, thinly sliced
- 1 large onion, thinly sliced
- Salt and freshly ground black pepper 1 cup cream
- 2 ounces Gruyere cheese, grated
- Butter to grease the pan
Preheat the oven to 350°F and grease a 9- by 12-inch baking dish with butter. Slice the potatoes as thinly as you can and arrange them in a layer, overlapping the edges slightly. Add a sparse later of onion and then sprinkle with salt, freshly ground pepper and a third of the cheese. Repeat this process with remaining ingredients, but reserve the last third of your cheese for later.
Carefully pour the cream over the potatoes. It should come up to the bottom of the top layer of potatoes; add more if this was not enough. Bake it for about an hour. Halfway through the baking time, take the gratin dish out of the oven and gently press the potatoes flat to keep them moist. Sprinkle the remaining cheese on top of the gratin for the last 15 minutes of baking. The gratin is done when the potatoes are soft and the top is golden brown.