simply delicious: easter sunday dinner menu (continued)

Chef Jimmy Stewart of Vancouver’s HousexGuest (pictured) shared an
Easter Sunday family dinner menu with us, starting with Maple
and Cola Roasted Ham.

And now for sides:

Pomme Dauphinoise
Jimmy says… "Pomme dauphinoise is a
fancy term for really amazing scalloped potatoes. You can cook this
ahead of time and reheat while the Ham rests. I suggest at the very
least you give them a try because they are a real treat and make for
great leftovers (if youre feeling some ham lust you can add pancetta to
them; very nice). "

Ingredients:
3 cups heavy cream
6 russet potatoes, peeled
and cut into 1/8-inch thick slices
Salt and freshly ground pepper
1
clove garlic
1 cup grated Cheddar
2 tablespoons chopped chives
1
cup of crispy Pancetta (optional)

Method:

Preheat oven to 375F

1. Bring 2 cups of the heavy cream to a simmer in a medium saucepan with
a piece of garlic, salt and pepper. Add the potatoes, salt and pepper
and cook for 3 minutes.
2. Rub the cut side of the garlic clove on
the bottom and sides of an 8-inch casserole or baking dish. Add the
potatoes and cream and top with the remaining cream and cheddar.
Sprinkle chives and pancetta over top, if using. Bake until potatoes are
tender and cheese is golden brown and bubbly, about 30 minutes.

Snap
Peas
Ingredients:

3 cups of snap peas, trimmed of their ends
3 tablespoons of butter

1
jar of English Mmstard

Method:

1. Place the snap peas in salted boiling water, after 2 minutes remove
from the water and drain, reserving cup of the water. While still warm
add the peas to a large hot pan with all of the butter. Add freshly
cracked pepper, the blanching water and a teaspoon of English mustard.
Toss the mix to emulsify and server immediately.