Easter Sheet Pan Dinner
Time: 1 hour 10 minutes
Yield: 4 servings
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.
Position the oven racks to the upper and lower third positions in the oven.
Preheat the oven to 425 degrees F.
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.
Add 3/4 cup cream and stir together with a wooden spoon until the dough just comes together, being careful not to over mix.
Flour a work surface. Turn the dough onto the prepared work surface and form it into a 1-inch thick square.
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.
Line one sheet pan with parchment paper.
Spread the carrots over 1/2 of the parchment-paper-lined sheet pan.
Melt 2 tablespoons of butter in a small bowl. Drizzle the carrots with the butter.
Sprinkle the carrots with 1/2 teaspoon salt.
On the other side of the same tray, add the asparagus. Drizzle 1 tablespoon olive oil over the asparagus, tossing to coat.
Sprinkle the asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Bake the vegetables on the bottom rack until they are just beginning to become tender, about 15 minutes.
Using a mandoline or vegetable slicer, slice the potatoes into 1/8-inch-thick rounds.
Place the potatoes in a medium skillet with a lid.
Add the remaining heavy cream, garlic, remaining thyme, remaining 3/4 teaspoon salt, and pepper, to taste, to the skillet.
Bring the potato mixture to a boil over medium heat.
Cover the pan and lower the heat to a simmer.
Cook, stirring occasionally, until the potatoes are tender when pierced with a paring knife and the cream sauce has thickened, about 10-12 minutes.
Remove the skillet from the heat and set it aside, covered.
Remove the carrots from the oven and spoon the orange marmalade over them, stirring them until completely coated.
Return the carrots to the sheet pan.
Turn the asparagus spears.
Butter 1/3 of a second sheet pan.
Spoon 1/2 of the potatoes in an even, overlapping layer on the buttered part of the sheet pan.
Sprinkle the potatoes with 1 tablespoon parmesan.
Top with the remaining potatoes, spooning any remaining cream over them.
Sprinkle the potatoes with the remaining parmesan and the Gruyere cheese.
In the center of the second sheet pan, arrange the ham slices in a single, overlapping layer, leaving space for the biscuits.
Mix the brown sugar and pineapple syrup in a small microwave-safe bowl.
In 30 second increments, microwave the brown sugar mixture, stirring between each increment, until the sugar has dissolved.
Spoon the glaze onto the ham slices, spreading it with the back of a spoon to cover.
Cut the pineapple rings in half. Lay each half on a ham slice.
Place a cherry half in the center of each pineapple slice.
Use a clove to pin the cherry to the pineapple or the pineapple to the ham.
Evenly space the chilled biscuits on the remaining space on the second sheet pan.
Brush the tops of the biscuits with the remaining cream.
Place the veggie tray again on the lower oven rack and the biscuit, ham, and potato tray on the upper rack.
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.
Stir the carrots.
Grate the hard-boiled egg over the asparagus.
Divide the meal evenly between 4 plates.
Serve with lemon wedges and mustard.