One Hour Easter Dinner

An entire Easter Dinner made in an hour, in a crockpot and the rest baked in the oven together, and all on sheet pans! 

photo from Chelsea's Messy Apron.

Easter Dinner Menu

serves 8

Pineapple Brown Sugar Ham

Roasted Parmesan asparagus

Honey-butter Roasted Carrots (or Honey-butter Roasted Sweet Potatoes)

Cheesy Au gratin Potatoes

Toasted Baguette

Shopping List

Au Gratin Potatoes
6 cups Yukon Gold potatoes, thinly sliced
4 tablespoons unsalted butter
4 tablespoons flour
2 cup whole milk
1 teaspoon EACH: onion powder, garlic powder, salt, pepper
1 cup sharp cheddar cheese, freshly grated
1/2 cup Parmesan cheese, freshly grated

Honey Butter Carrots (or Honey Butter Sweet Potatoes)
1 pound baby carrots,* washed and peeled (or sweet potatoes)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, (or cinnamon)
1/2 tablespoon unsalted butter
1/2 tablespoon honey

Parmesan Asparagus
2 bunch asparagus, woody ends removed
1 teaspoon EACH: garlic powder, dried basil, dried thyme
4 tablespoons olive oil
2/3 cup Parmesan cheese, freshly grated

Brown Sugar Pineapple Ham
3 pounds Smoked Boneless Ham, OR 6 (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

Toasted Baguette
1/2 large baguette, sliced
2 tablespoons unsalted butter
1/2 teaspoon Italian Seasoning
Fresh parsley, fresh lemon

Instructions

Brown Sugar Pineapple Ham

In the morning, slice the ham into thick slices. Place in a crockpot. 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.

One hour before planned dinner time, 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 and Toasted Baguette

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. 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 2/3 of the first prepared 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. Bake the potatoes on the top rack for 15-20 minutes or until potatoes are crisp. 

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.

Honey Butter Carrots & Parmesan Asparagus

Place the washed and peeled carrots on the second sheet pan and drizzle with oil, salt and thyme. Toss to combine. Separate the carrots to one half of the sheet pan.

On the other side of the sheet pan add the asparagus. 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.

Salt and pepper everything additionally to taste and enjoy immediately!

Recipe Notes

I have made Honey Butter Sweet Potatoes instead of the Carrots by substituting the carrots for peeled and cubed sweet potatoes and substituting the thyme for cinnamon.

source: Chelsea's Messy Apron.