With only four days left till Easter Sunday this is the last column in the countdown so I’m sharing a topic that is one of my favorite components of a meal, potatoes.

When an occasion calls for a potato dish that’s a little bit fancy, look no further than below for recipes to fill the bill. Choose from roasted, baked in a cheesy sauce or convenient make-ahead mashed potatoes that hang out in the freezer till 10 minutes before serving.

Have a happy and delicious Easter.

Potato and White

Cheddar Gratin

2 pounds yellow flesh potatoes, peeled and cut into 3/4-inch-thick rounds

1 T. butter

1 T. flour

1 cup milk or half-and-half

1 tsp. salt

2 cups white Cheddar, shredded

1 T. olive oil

2 cloves garlic, crushed

1 tsp. freshly ground black pepper

Directions: In a large pot bring 3 quarts water to a boil. Add the cut potatoes and cook till barely tender when pricked with a fork, about 3 to 4 minutes. Drain into a colander and run cold water over to stop the cooking.

In a small saucepan over medium heat, melt the butter. When it begins to foam, whisk in the flour to form a paste. Immediately whisk in 1/4 cup of the milk. Reduce heat to low and gradually whisk in remaining milk. Cook till thickened, stirring constantly, about 5 minutes. Stir in 1 cup of the cheese till melted and the sauce is smooth. Remove from heat and set aside.

In a 1 1/2-quart baking dish with 2 1/2 to 3-inch sides, rub well with the olive oil and then the garlic. Discard the garlic. Cover the bottom of the dish with a single layer of potato slices, slightly overlapping them. Drizzle about 2 tablespoons of the sauce evenly over the layer.

Repeat layering till dish is full. Pour the remaining sauce around the edges of the potatoes and over the top. Sprinkle with remaining cheese and the pepper. Bake in 400-degree F. oven till bubbly and browned, 35 to 40 minutes. Serves 6.

Oven-Roasted

Rosemary Potatoes

4 to 6 redskin potatoes, quartered

1/4 cup olive oil

2 T. lemon juice

2 cloves garlic, minced

1 to 2 tsps. dried rosemary, crushed

Salt and pepper, to taste

Directions: In large bowl, toss together all ingredients. Spoon into a greased 13×9-inch baking pan. Bake in 350-degree F. oven for 1 hour. Serves 4 to 6.

Duchess Mashed

Potatoes

5 to 6 medium potatoes, cooked and drained

1/4 cup melted butter

1/2 tsp. salt

Dash pepper

2 egg yolks, slightly beaten

1/3 cup cream

1 egg, beaten

2 tsps. water

Directions: Mash hot potatoes with butter, salt, pepper, egg yolks, and cream. Beat until light and fluffy. Form into mounds by tablespoons on a baking sheet (individual serving size portions). Freeze until solid then package for storage.

To serve, place frozen potato mounds on lightly greased baking sheet. Mix 1 beaten egg with water; brush potato mounds with beaten egg mixture. Brown in 425-degree F. oven for 10 minutes, or until potatoes are browned and cooked through. Serves 6 to 8.