Ham, lamb, beef and sometimes turkey are the favorite entrees for Easter dinners here in the Northeast. Pot roast and pork chops are favorites in the South, while vegetarians have their own preferences for a well-balanced meal.
Lamb was originally the main course for most Easter dinners, a tradition that spanned 3,000 years and still holds true for many holidays, including the Jewish celebration of Passover. Ham became a cheaper alternative to lamb on Easter when there was less demand for wool in the U.S. after World War II.
Holiday side dishes are in a category of their own, often reflecting the start of the spring harvest season. In years when Easter comes in April, local asparagus and spinach often are available. But with the holiday falling on March 31 this year, both of those vegetables will have to come from warmer climates or greenhouses.
What you serve likely depends on your family’s traditions. Those could include scalloped potatoes, roasted carrots, macaroni and cheese, potatoes au gratin, peas, potato or other salads, and that crossover holiday favorite, green bean casserole. Deviled eggs are perfect for Easter breakfast or brunch, especially if you have dyed hard-boiled eggs. If you do color eggs for baskets remember to keep them in the refrigerator, limiting their time outside the fridge to a maximum of two hours.
A simple recipe that works for dinner or brunch is this one from spendwithpennies.com for scalloped potatoes. If your oven will be busy on Easter, make this one up to two days ahead, cool completely, cover and refrigerate. On the day of serving, remove from the refrigerator 30 minutes before baking and bake for 35 minutes at 350 degrees to heat through.
¼ cup butter
1 large onion, diced
2 cloves garlic, minced
¼ cup flour
2 cups milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
3 pounds white potatoes sliced
about ⅛” thick
Salt and pepper to taste
Sauce:
1. To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1 to 2 minutes.
2. Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
3. Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
Assembly:
1. Grease a 9x13-inch baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce over top.
2. Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
3. Uncover and bake for an additional 35-to 45 minutes or until golden brown and potatoes are tender. Broil for 3 to 4 minutes to obtain a golden top.
4. Allow to rest for 15 minutes before serving.
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