An entire Easter Dinner made in an hour (or less), baked in the oven together, and all on 2 sheet pans!
One Hour Easter Dinner
My husband and I spent the first five years of our marriage living states away from family, and I quickly learned that making a full Easter or Thanksgiving spread meant way too much wasted food when planning Easter dinner.
A few years ago, when I was on a sheet pan kick, I set out to create a smaller-scale Easter dinner. After lots of testing, I figured out how to cook an entire Easter meal on two sheet pans in under an hour—and honestly, it might be my best creation yet. The best part? It’s beyond delicious!
Au Gratin Potatoes
Thinly sliced Yukon Gold potatoes simmered in a creamy, cheesy sauce and baked to golden perfection—ready in this one-hour Easter feast!
- Yukon Gold potatoes: Slice them evenly (about 1/8-inch thick).
- Unsalted butter: Use unsalted butter to control the salt level.
- Flour: Whisk the whole time when adding flour to avoid lumps.
- Whole milk: Adds creaminess to the sauce without making it too heavy.
- Seasonings: Adjust salt based on the saltiness of the cheese.
- Cheese: Freshly grate sharp cheddar and parm.
One Hour Easter Dinner: Carrots
For this Easter dinner, roasted baby carrots coated in a buttery honey glaze for a sweet, caramelized finish.
- Baby carrots: Dry carrots well after washing to ensure they roast instead of steam.
- Olive oil: Helps caramelize the carrots and prevents sticking.
- Dried thyme: Swap for fresh thyme if you have it—just double the amount.
- Unsalted butter: Add butter after roasting so it melts evenly over the hot carrots.
- Honey: Drizzle honey over the carrots while they’re still warm.
Brown Sugar Pineapple Ham
Sweet and savory ham baked with pineapple slices and brown sugar glaze—perfect for your Easter dinner.
- Smoked Boneless Ham: If using ham steaks, cut them in half for even cooking.
- Sliced pineapples: Save the juice to make a tasty glaze at the end.
- Brown sugar: Gently press the sugar onto the pineapple slices before baking.
- Dijon mustard: Stir it well into the glaze so it spreads evenly.
One Hour Easter Dinner: Asparagus
Tender asparagus roasted with garlic and herbs, then topped with Parm—an excellent dish for your Easter dinner.
- Thick asparagus: Bend the spear—it will break where the tough end starts.
- Garlic powder: Use fresh minced garlic for a stronger flavor, but add it in the last 5 mins of roasting so it doesn’t burn.
- Dried basil & thyme: If using fresh herbs, add them after roasting to keep their fresh flavor.
- Olive oil: Helps make the asparagus crisp and adds flavor.
- Parm: Sprinkle right after baking while the asparagus is warm so it sticks better.
More Spring Recipes:
- One Pan Lemon Parmesan Chicken and Asparagus breaded and delicious
- 4 Simple Easter Treat Ideas with no-bake ideas
- Roasted Asparagus with parm
- Spring Confetti Bars with M&M’s
- Easter Treats with free prints to attach
One Hour Easter Dinner
An entire Easter Dinner made in an hour (or less), baked in the oven together, and all on 2 sheet pans!
Ingredients
Au Gratin Potatoes
- 3 cups Yukon Gold potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup whole milk
- 1/2 teaspoon EACH: onion powder, garlic powder, salt, pepper
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/4 cup Parmesan cheese, freshly grated
Honey Butter Carrots
- 1 pound baby carrots,* washed and peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme, optional
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon honey
Parmesan Asparagus
- 1 bunch thick asparagus, woody ends removed
- 1/2 teaspoon EACH: garlic powder, dried basil, dried thyme
- 2 tablespoons olive oil
- 1/3 cup Parmesan cheese, freshly grated
Brown Sugar Pineapple Ham
- 1 and 1/2 pounds Smoked Boneless Ham, OR 3 (7 ounces EACH) ham steaks (halved crosswise)
- 1 can sliced pineapples (reserve the juice)
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon Dijon mustard
Optional
- 1/2 large baguette, sliced
- 2 tablespoons unsalted butter
- 1/2 teaspoon Italian Seasoning
- Fresh parsley, fresh lemon
Instructions
- Prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.
Au Gratin Potatoes
- Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. (Salt and pepper to taste; I alway end up adding another 1/2 teaspoon salt). Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese.
- Arrange the potatoes on 1/3 of a parchment covered (or buttered) sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese.
Honey Butter Carrots & Parmesan Asparagus
- Place the washed (completely dried) and peeled carrots on the sheet pan and drizzle with oil, salt and thyme (if desired). Toss to combine. Separate the carrots to one half of the sheet pan.
- On the other side of the sheet pan add the asparagus (break off the woody ends). Pour the oil and seasonings over the asparagus and toss to coat.
- Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.
- For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.
Brown Sugar Pineapple Ham
- Slice the ham into thick slices. Place on the parchment lined sheet pan next to the au gratin potatoes. Place a pineapple slice on top of each ham slice.
- In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.
- Bake the potatoes and ham on the top rack for 15-20 minutes or until potatoes are crisp and ham is thoroughly warmed through. Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan.
- Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.
- Remove from the oven and top the potatoes with fresh parsley if desired. Salt and pepper everything additionally to taste and enjoy immediately!
Video
Recipe Notes
*If you only have larger carrots, make sure you slice them in half lengthwise so they can cook in the right amount of time.
I feel the prep time estimate and number of extra dishes needed is low. The flavors were good though. I especially like the asparagus.
Thanks for the feedback Lisa!
This sheet pan easter Dinner looks delicious, I just want to devour it off the screen! Thanks for sharing, Chelsea!
Ahh thank you so much Julia! 🙂
Gorgeous photos and amazing looking Sheet Pan Easter Dinner! I am obsessed with healthy food! I’ll definitely try it! Thanks a lot for sharing Chelsea!
Great recipe. I actually really appreciate this amazing recipe. I will make it for my family. Thanks!
This was awesome! I was short on time and was only cooking for 4 so this worked perfectly for our easter dinner! Main dish and plenty of sides all under and hour! You don’t happen to have a thanksgiving sheet pan dinner do you? ??
So, so happy to hear that! Thank you for the comment Brittany 🙂 Funny you mention Thanksgiving sheet pan dinner, I was literally brainstorming that out today 🙂 I’ll definitely have one published when it gets closer to Thanksgiving 🙂
Hi Chelsea,
I wanted to let you know I made the Easter dinner and my whole family enjoyed it! Everything had great flavor and I received multiple compliments from my family (including our two teenagers). Thank you so much for sharing this recipe! I will definitely make it again!
Thanks so much for the comment Carmen! I’m so happy your family enjoyed this Easter dinner!! 🙂
This was great! last minute change of plans left my family of three stuck at home on Easter; so happy to find a complete, classic meal recipe that didn’t call for an entire ham, full day of cooking, or a huge grocery budget. Totally delicious and just the right amount for us to enjoy a day of leftovers. Thank you!
I love getting comments like this!! I’m so happy it was a hit and you were able to enjoy an Easter dinner even though plans changed! Thank you 🙂
We made this for Easter dinner. Delicious. Genius.
So happy you enjoyed it! Thank you for the comment 🙂
Thank you for this outstanding recipe–my first sheetpan meal and my first time making potatoes au gratin. My husband loved it. We are thinking we will pull back on the tarragon and ramp up the salt a little on the asparagus. That’s all–so good! Happy Easter!
I made this for our Easter meal, and it was delicious! I would allow much more time for prep, though. It took me about an hour and fifteen minutes prep time, but maybe I’m just slow. 🙂