Tuesday, April 22, 2014

Easter Cooking

First of all, last weekend, I made The Pioneer Woman's potatoes au gratin which were fantastic. The cream, the garlic, the cheese!

Potatoes Au Gratin


  • 4 whole Russet Potatoes, Scrubbed Clean 
  • 2 Tablespoons Butter, Softened 
  • 1-1/2 cup Heavy Cream 
  • 1/2 cup Whole Milk 
  • 2 Tablespoons Flour 
  • 4 cloves Garlic, Finely Minced 
  • 1 teaspoon Salt 
  • Freshly Ground Pepper, to taste 
  • 1 cup Sharp Cheddar Cheese Freshly Grated 
Preparation Instructions

Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

For appetizers, I brought store-bought hummus, baby carrots, pretzel chips and cucumbers. I made crab dip with crackers. I also made Balsamic Bruschetta. This is not my favorite bruschetta recipe, but it was one I had handy. I was too lazy to search for the other. 

Balsamic Bruschetta
  • 8 roma (plum) tomatoes, diced 
  • 1/3 cup chopped fresh basil 
  • 1/4 cup shredded Parmesan cheese 
  • 2 cloves garlic, minced 
  • 1 tablespoon balsamic vinegar 
  • 1 teaspoon olive oil 
  • 1/4 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 loaf French bread, toasted and sliced 
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.