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.
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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.
This worked perfectly and was delicious! Do you have this for any other holidays?
I am so happy this was a hit! Thank you so much Shelley! I don’t have another one all made on 2 sheet pans like this but I do have thanksgiving dinner all planned out and dishes for just about every other holiday! 🙂
I definitely recommend this dinner. I prepared it for 8 and did the sheet pans (3) part at my mother-in-law’s house. The 3rd sheet pan had its own cook time in the oven. I made the scalloped potatoes and post-roast seasonings in advance. Whew!
I am so thrilled to hear this! Thank you so much Helen! 🙂
Oh my! This is amazing and easy! It was just the two of us for Easter dinner this year and I really wanted to do something. You saved the day! I put a little hot sauce in with the carrots but everything else was as written! A go to from now on!
Yay! So thrilled this was a hit for you! Thanks so much Cheryl! 🙂
I plan on making this for Easter this year. I do have one question, instead of whole milk could I use 2% or skim? Also, do you mind if I share this recipe with my cooking class?
I just started a diet in Sept of last year and have been looking up lower calorie recipes. I really have done any “big” dinners for Easter so this will be a first. I showed this to my family and they agree that it looked good. I share my recipes with a cooking instructor and on different platforms so would it be okay if I share this after I make it?
definitely planning for Easter Sunday and would love the books
definitely planning for Easter Sunday
Yay!! Enjoy!:)
Thanks!
So welcome! Enjoy! 🙂
Dear Chelsea,
You are so clever! I love your idea of baking
on large baking sheets in the oven and creat-
ing a meal in 1 hour! I want to share your
Easter recipes with my “The Messenger” newspaper column seniors. I will give you
credit of course! Do I have your permission?
You’re so kind Joy! Thanks so much! You’re welcome to share my photos just as long as the recipe isn’t shared! Thanks again Joy! 🙂
Thanks so much, I am not much of a cook and followed this exactly for Easter, it was perfect!
I am thrilled to hear this! Thanks Betsy! 🙂