a honeybaked easter

This was our first Easter as a married couple. First Easter in Nashville. First away from my brother and parents and DC in a long time. In years past, my family has celebrated the holiday in Washington, and my mom and I have cooked together. This year, I closely replicated our traditional family meal. Honeybaked ham (best easy holiday main dish!), roasted asparagus, Jacques Pepin's Gratin Dauphinoise (potatoes with Gruyere cheese baked in the oven), sauteed cherry tomatoes, deviled eggs & biscuits. (If my mom is reading this - I did dinner a bit Southern - biscuits and all!)

We started off with  tall vodka 'n tonics. Served here on my DIY cork serving tray. Deviled eggs have become an Easter staple for the Clark's - and now for the Clarbaugh's as well. Paula Dean's classic recipe hit the spot.

Why are deviled eggs so good? Insanity!

Asparagus, roasted with EVOO, S&P in the oven (375 degrees) for about 35 minutes. Tomatoes sauteed on the stove top until heated through. 

The potatoes are the special guest at this dinner. Maybe these are just Frenchy-French scalloped potatoes, but let me tell you these are creamy and delicious, and I may have a crush on Jacque Pepin. 

Serves 6 to 8

1 3/4 pounds potatoes, preferably Yukon Gold
2 1/2 cups milk
2–3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream

Preheat the oven to 375 degrees. Peel the potatoes and slice them 1/8 inch thick, by hand, with a vegetable slicer, or with the slicing blade of a food processor. Do not wash the slices.

Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.

Pour the potato mixture into a 6-cup gratin dish, and pour the cream on top. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving.

I hope you all had a wonderful Easter - we are going to be eating gratin dauphinoise for a week.