Easter Sheet Pan Dinner

Posted: April 11

Time: 1 hour 10 minutes

Yield: 4 servings

recipe image

The eternal question of almost any holiday is what can you make that captures the essence of the day and feels truly different from the everyday? This Easter Sheet Pan Dinner is a dish unlike any other, a springtime feast that tastes truly festive; it features homemade flaky biscuits, creamy and cheesy potatoes, roasted tender asparagus, and tangy and savory pineapple ham steaks. The beauty of Easter Sheet Pan Dinner is that everything comes out all at the same time, hot, and ready to celebrate with you. This is far from everyday ordinary, in both style and amazing taste.


• 1 cup all-purpose flour, plus more for dusting • 3 tablespoons parmesan, divided • 1 1/2 teaspoons baking powder • 1/2 teaspoon fresh thyme leaves, minced and divided • 1 3/4 teaspoons kosher salt, divided plus more to taste • 1/4 teaspoon freshly ground black pepper, plus more to taste • 1 3/4 cups heavy cream, divided, plus more for brushing the biscuits • 1 pound medium carrots, peeled and cut on the bias into 1-1/2-inch chunks of roughly equal size • 2 tablespoons unsalted butter, plus more for greasing the pan • 1 1/2 pounds thick asparagus, tough ends snapped off, bottom half of stalks peeled • 1 tablespoon extra-virgin olive oil • 1 pound Yukon Gold potatoes • 1 small clove garlic, minced • 2 tablespoons orange marmalade • 1/2 cup Gruyere cheese, shredded • 3 (7-8-ounce) ham steaks, halved crosswise • 2 tablespoons dark brown sugar • 3 slices canned pineapple rings in heavy syrup, plus 1 teaspoon of the syrup • 3 maraschino cherries, optional, halved • 6 whole cloves • 1 egg, hard-boiled • 4 lemon wedges • mustard, optional, to taste for serving


Step 1

Position the oven racks to the upper and lower third positions in the oven.

Step 2

Preheat the oven to 425 degrees F.

Step 3

Whisk 1 cup flour, 1 tablespoon parmesan, 1 1/2 teaspoons baking powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.

Step 4

Add 3/4 cup cream and stir together with a wooden spoon until the dough just comes together, being careful not to over mix.

Step 5

Flour a work surface. Turn the dough onto the prepared work surface and form it into a 1-inch thick square.

Step 6

Cut the square into 4 equal smaller squares. Transfer the dough squares to a plate and chill them in the fridge until ready to bake.

Step 7

Line one sheet pan with parchment paper.

Step 8

Spread the carrots over 1/2 of the parchment-paper-lined sheet pan.

Step 9

Melt 2 tablespoons of butter in a small bowl. Drizzle the carrots with the butter.

Step 10

Sprinkle the carrots with 1/2 teaspoon salt.

Step 11

On the other side of the same tray, add the asparagus. Drizzle 1 tablespoon olive oil over the asparagus, tossing to coat.

Step 12

Sprinkle the asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 13

Bake the vegetables on the bottom rack until they are just beginning to become tender, about 15 minutes.

Step 14

Using a mandoline or vegetable slicer, slice the potatoes into 1/8-inch-thick rounds.

Step 15

Place the potatoes in a medium skillet with a lid.

Step 16

Add the remaining heavy cream, garlic, remaining thyme, remaining 3/4 teaspoon salt, and pepper, to taste, to the skillet.

Step 17

Bring the potato mixture to a boil over medium heat.

Step 18

Cover the pan and lower the heat to a simmer.

Step 19

Cook, stirring occasionally, until the potatoes are tender when pierced with a paring knife and the cream sauce has thickened, about 10-12 minutes.

Step 20

Remove the skillet from the heat and set it aside, covered.

Step 21

Remove the carrots from the oven and spoon the orange marmalade over them, stirring them until completely coated.

Step 22

Return the carrots to the sheet pan.

Step 23

Turn the asparagus spears.

Step 24

Butter 1/3 of a second sheet pan.

Step 25

Spoon 1/2 of the potatoes in an even, overlapping layer on the buttered part of the sheet pan.

Step 26

Sprinkle the potatoes with 1 tablespoon parmesan.

Step 27

Top with the remaining potatoes, spooning any remaining cream over them.

Step 28

Sprinkle the potatoes with the remaining parmesan and the Gruyere cheese.

Step 29

In the center of the second sheet pan, arrange the ham slices in a single, overlapping layer, leaving space for the biscuits.

Step 30

Mix the brown sugar and pineapple syrup in a small microwave-safe bowl.

Step 31

In 30 second increments, microwave the brown sugar mixture, stirring between each increment, until the sugar has dissolved.

Step 32

Spoon the glaze onto the ham slices, spreading it with the back of a spoon to cover.

Step 33

Cut the pineapple rings in half. Lay each half on a ham slice.

Step 34

Place a cherry half in the center of each pineapple slice.

Step 35

Use a clove to pin the cherry to the pineapple or the pineapple to the ham.

Step 36

Evenly space the chilled biscuits on the remaining space on the second sheet pan.

Step 37

Brush the tops of the biscuits with the remaining cream.

Step 38

Place the veggie tray again on the lower oven rack and the biscuit, ham, and potato tray on the upper rack.

Step 39

Roast until the potatoes are golden brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the biscuits are golden and cooked through, and the ham is warmed through, about 20 minutes.

Step 40

Stir the carrots.

Step 41

Grate the hard-boiled egg over the asparagus.

Step 42

Divide the meal evenly between 4 plates.

Step 43

Serve with lemon wedges and mustard.

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