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–+ servings
Sheet Pan Easter Dinner

Sheet Pan Easter Dinner

Yield: 4 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Pineapple ham, scalloped potatoes, lemon garlic asparagus, honey roasted carrots, and fluffy mile-high biscuits on TWO SHEET PANS!
4.9 stars (32 ratings)

Ingredients

For the scalloped potatoes

  • 2 pounds medium red potatoes, thinly sliced
  • 1 ½ cups heavy cream
  • ½ cup chicken stock
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons freshly grated Parmesan

For the ham

  • 3 tablespoons orange marmalade, melted
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • 2 1-pound ham steaks
  • 3 slices fresh pineapple, cored and halved

For the asparagus

  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper, to taste

For the carrots

  • 1 pound medium carrots, trimmed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper, to taste

For the biscuits

  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ¾ cup plus 2 tablespoons heavy cream

Instructions

  • Preheat oven to 425 degrees F. Lightly oil one baking sheet or coat with nonstick spray. Line an additional baking sheet with foil, building separate foil trays by folding a large piece of foil in half, and folding up the edges to create two trays; lightly oil or coat with nonstick spray.
  • FOR THE SCALLOPED POTATOES: In a large skillet over medium heat, combine potatoes, heavy cream, chicken stock, thyme, rosemary, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and potatoes are just tender but still firm, about 5-6 minutes.
  • Add potatoes in an overlapping pattern on the foil of the prepared baking sheet. Pour 3 tablespoons cream mixture over potatoes; sprinkle with Parmesan.
  • FOR THE HAM: In a small bowl, combine orange marmalade, rosemary and pepper.
  • Cut each ham steak into 6 pieces, discarding bone and any excess fat. Arrange ham and pineapple in a single layer next to the scalloped potatoes. Brush evenly with orange marmalade mixture.
  • FOR THE ASPARAGUS: Place asparagus in a single layer onto the second prepared baking sheet. Add olive oil, garlic and lemon zest; gently toss to combine. Season with salt and pepper, to taste.
  • FOR THE CARROTS: Place carrots onto the opposite side of the asparagus in a single layer. Stir in butter and honey; season with salt and pepper, to taste.
  • FOR THE BISCUITS: In a medium bowl, combine flour, baking powder, sugar and salt. Stir in heavy cream and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1-inch thick rectangle, trimming the edges. Using a sharp knife, cut dough into 6 square biscuits.
  • Place biscuits around the edges of the sheet pan with asparagus and carrots.
  • Place sheet pans into oven, on separate racks, and bake until asparagus and carrots are tender and biscuits are golden brown, about 14-16 minutes, rotating pans halfway through baking. Continue baking scalloped potatoes and ham until potatoes are cooked through, about 20-22 minutes.
  • Serve immediately.

Notes

Inspired by Food Network