Easter Sunday Dinner 4/14

Happy Sunday, my fellow foodie friends! I hope you had a great weekend spent with your family. We had 2 sets of grandparents here this weekend, so we ate lots of yummy food. There was my pork ragu last night. Pretty awesome guys, really. I marked the recipe last night, so if you haven’t checked it out, you should.

Today was a pretty traditional Easter meal; Honey Baked Ham, Au Gratin Potatoes, Green Beans, Squash Casserole, corn, and salad. It was pretty awesome. Desert in a separate post. Hope you stick around to check it out. It was so yummy!

My mom brought the ham. If you do not know what a honey baked ham is, I feel sorry for you. Basically, it is a company that makes them. They are all around the south. You can pre-order them for special occasions or just them pretty much any time of year. 291

Green Beans- Cooked with onion and bacon cooked until tender. Delicious!
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Corn- Frozen cooked with butter. Easy, but still yummy.

Squash Casserole-

Boil about 3 pounds of squash thinly sliced with diced onion and a few tablespoons of butter. Cook for about 20 minutes. Cool.
In a separate bowl, mix 2 eggs, 1 cup of bread crumbs, and 3 heaping tablespoons of sour cream. Mix with the cooled squash and put in a greased Pyrex dish. Level off and top with small cubed chunks of butter over; don’t be stingy, ya’ll. This is not healthy squash.
Bake at 350 for around 45 minutes-1 hour. My favorite holiday indulgence!
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Potatoes Au Gratin
I have made this before. It is always a hit. The recipe before was for only 4-5, so I doubled it…here is the new ingredients and directions…
Au Gratin Potatoes-
INGREDIENTS
2 cup heavy cream
8 tbsp. butter
2 garlic clove, crushed
Salt and freshly ground black pepper
8 large russet potatoes, peeled, and thinly sliced
2 cup grated cheese- I used a combo of colby jack, mild cheddar, and gruyere. What an amazing combo!

INSTRUCTIONS
1. Preheat oven to 375°. Heat cream, butter, garlic, and salt and pepper to taste in a medium nonreactive saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.

2. Meanwhile, layer a greased 8″ × 12″ baking dish or med. sized cast iron skillet alternately with potatoes and ¾ cup of the cheese.

3. Carefully strain heated cream over assembled potatoes, then sprinkle potatoes with remaining ¼ cup of cheese. Season to taste with salt and pepper, cover dish with aluminum foil, and bake for 45 minutes. Remove aluminum foil and continue baking until potatoes are tender and gratin is golden and bubbling, about 15 minutes. Allow gratin to rest for at least 15 minutes before serving.
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