It’s Easter time. I love this time of year. The weather is getting warmer and even though it is officially Spring, we still have about 6 inches of snow on the ground. Not to mention piles of immeasurable snow that will probably take until May to melt. But, the days are getting longer. The sun is shining and there are many blessings to celebrate. Which leads me to Easter dinner. This easy Easter side dish, Buttermilk Ranch Potatoes Au Gratin are an excellent companion to your ham or pork roast.
Do you have a big family dinner on Easter? Do you dread when you have to bring a side dish to a family gathering? Well, here is a side dish that will be a star at any dinner gathering, not just on Easter, but anytime of the year. Scalloped or au gratins can tend to be a bit bland, so I like to add some seasonings that add a little zing to the dish. It quickly became a favorite in my household and among friends. This dish goes well in place of mashed potatoes with any meal. It’s easy to prepare and travels well if you need a dish to take with you. It reheats in just a few minutes, so it’s a good choice to make ahead, too.
Buttermilk Ranch Potatoes Au Gratin
This easy to make side dish is easy to take along for a potluck or other gathering. It could serve as a meal by itself. It's full of flavor and the buttermilk and cheese make it extra creamy too.
- 2 pounds potatoes
- 3 tbsp butter
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 2 tsp dried onion flakes
- 1/2 tsp ground black pepper
- 1 tsp chives
- 1 tsp salt
- 3 tbsp flour
- 2 cups buttermilk
- 3 cup cheddar cheese divided
Scrub the potatoes. It is not necessary to peel them unless you don't like the peel.
Slice the potatoes approximately 1/4 inch thick. I prefer using a mandolin over a knife because you get a more uniform thickness. Place the sliced potatoes in a pot and cover with water. Heat over medium/high heat until the water starts to boil. Reduce heat to medium/low and continue to cook for 5 minutes. Drain the water and set aside to cool.
Preheat oven to 375 degrees.
In a small saucepan, melt the butter over medium/low heat. Add the next 8 ingredients (all the dry ingredients). Stir until the ingredients are well blended and a small ball of dough is formed. Gradually add the buttermilk, stirring constantly. Be careful not to bring the buttermilk to a boil as it could curdle. Heat the mixture over medium/low heat until it is warm enough to melt the cheese. Add two cups of cheese and continue to heat the mixture until the cheese has melted and is well blended. (Reserve the remaining cheese for topping the casserole.)
Grease the bottom and sides of a casserole dish. (This should make a 4 layer casserole, so you may want to roughly divide the potatoes into 4 portions before starting so you don't have a thicker layer at the top.) Start layering the potatoes so that they overlap until the bottom of the dish is completely covered with potatoes. Spoon 1/3 of the cheese sauce over the layer of potatoes and carefully spread the sauce until they are well covered. Next, cover the sauce with another layer of potatoes, then more sauce. After your third layer of sauce, layer the last of the potatoes then sprinkle the remaining shredded cheese on top.
Bake, uncovered, for approximately 30 to 35 minutes until the sauce is bubbling and is starting to brown.
What are your Easter dinner traditions? Please comment below. I’d love to hear your home cooking experiences.