Easter Dinner Favorites: Scalloped Potatoes, Roasted Asparagus, and Hot Cross Buns
These traditional Easter dinner recipes are perfect for your family's holiday celebration!
Ingredients (serves 8):
Quick Reference
- Three classic sides: creamy scalloped potatoes, bright lemon asparagus, traditional hot cross buns.
- Best for Easter Sunday: alongside ham, lamb, or roast.
- Make-ahead: scalloped potatoes and hot cross buns can both be made the day before.
- Hot cross buns: traditionally eaten on Good Friday or Easter Sunday morning.
- Symbolism: the cross on hot cross buns commemorates Good Friday.
- Best asparagus: thicker spears; thin spears overcook fast.
Scalloped Potatoes
- 4 lbs Yukon Gold potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- Salt, pepper, nutmeg
- 2 cups shredded Gruyère or sharp cheddar
- ½ cup grated parmesan
- 3 tablespoons butter
- Preheat oven to 375°F. Butter a 9×13 dish.
- Heat cream, milk, garlic, thyme, salt, pepper, nutmeg in a saucepan until simmering.
- Layer half the potatoes in the dish. Pour over half the cream mixture. Top with half the cheese. Dot with butter.
- Repeat layers.
- Cover with foil. Bake 45 minutes. Uncover and bake 25-30 more until golden and bubbly.
Roasted Lemon Asparagus
Ingredients (serves 6):
- 2 lbs asparagus, woody ends snapped
- 3 tablespoons olive oil
- Zest and juice of 1 lemon
- 3 cloves garlic, minced
- Salt, pepper
- Parmesan to finish
- Preheat oven to 425°F.
- Toss asparagus with olive oil, lemon zest, garlic, salt, pepper.
- Spread on a parchment-lined sheet pan.
- Roast 12-15 minutes until tender-crisp.
- Squeeze lemon juice over. Top with parmesan.
Hot Cross Buns
Ingredients (makes 12):
- 3½ cups bread flour
- ¼ cup sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup warm milk
- 4 tablespoons melted butter
- 2 eggs
- ½ cup raisins or currants
- ¼ cup mixed candied peel (optional)
- Cross paste: ½ cup flour + 5 tablespoons water
- Glaze: ¼ cup apricot jam, warmed
- Activate yeast in warm milk with 1 teaspoon sugar; let foam 5 minutes.
- Combine flour, sugar, salt, spices. Add yeast mixture, butter, eggs. Knead 8 minutes.
- First rise 1 hour until doubled.
- Knead in raisins and candied peel. Divide into 12 balls.
- Place close together in a buttered 9×13 dish. Cover. Second rise 30 minutes.
- Whisk cross paste; pipe crosses on top of each bun.
- Bake at 400°F for 20-25 minutes until golden.
- Brush warm buns with apricot glaze.
Frequently Asked Questions
Why do hot cross buns have a cross on top?
The cross commemorates Good Friday, the day before Easter when Christ was crucified. Hot cross buns are traditionally eaten on Good Friday.
Can I make scalloped potatoes ahead?
Yes. Assemble through baking step. Refrigerate up to 2 days. Bake covered an extra 10-15 minutes from cold.
How thick should asparagus be?
Thicker spears (½ inch diameter) hold up better to roasting. Thin spears overcook fast and turn limp.
Can hot cross buns be made without raisins?
Yes. The texture and flavor still work. Add extra spices or candied citrus for the flavor.
What protein goes with these sides?
Easter ham is traditional. Lamb is the second classic choice. Roast chicken or vegetarian centerpiece (mushroom Wellington) also work.
This article was published by the Staff at FarmersAlmanac.com. Any questions? Contact us at questions@farmersalmananac.com.
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
