Sheet Pan Easter Dinner
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
Sheet Pan Easter Dinner
Description
This recipe involves multiple components prepared on sheet pans. The scalloped potatoes begin on the stove with thinly sliced red potatoes cooked in a mixture of heavy cream, chicken stock, minced garlic, thyme, and rosemary, making them tender but not fully cooked. They’re arranged in an overlapping pattern on foil and topped with Parmesan before baking, offering a creamy and herbaceous texture with a golden crust.
The ham steaks are trimmed and cut into pieces, then coated in a rosemary, orange marmalade, and black pepper glaze, paired with fresh pineapple slices. This gives the ham a sweet and savory flavor profile while roasting.
Asparagus is tossed with olive oil, garlic, lemon zest, and seasoning before being roasted, bringing out a tender, flavorful green vegetable to accompany the meal. Similarly, carrots are coated with melted butter, honey, salt, and pepper to create a sweet glaze and tender texture during baking.
The biscuits, made from flour, baking powder, sugar, salt, and heavy cream, are baked separately to provide a soft, flaky bread component. This dinner combines protein, vegetables, starches, and bread for a balanced holiday meal.
The ingredients and method reflect an organized approach combining stovetop and oven steps, optimizing flavor and texture across diverse dishes.
The scalloped potatoes are partially cooked on the stove then baked; ensure potatoes remain firm but tender before baking.Ham steak pieces are glazed with a mixture of orange marmalade, rosemary, and pepper to enhance flavor.Biscuits are baked separately on another pan to achieve a fluffy texture.Vegetables are seasoned and roasted to complement the main proteins and starch.This recipe is inspired by Food Network.
Ingredients
For the scalloped potatoes
- 2 pounds red potatoes thinly sliced, medium size
- 1 ½ cups heavy cream
- ½ cup chicken stock
- 2 teaspoons thyme chopped fresh leaves
- 2 teaspoons rosemary chopped, fresh
- 2 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons Parmesan Cheese freshly grated
For the ham
- 3 tablespoons orange marmalade melted
- 2 tablespoons rosemary chopped, fresh
- ½ teaspoon black pepper freshly ground
- 2 ham steak 1-pound
- 3 lices pineapple cored and halved, fresh
For the asparagus
- 1 pound asparagus trimmed
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 tablespoon lemon zest
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the carrots
- 1 pound carrot trimmed, medium
- 2 tablespoons butter melted, unsalted
- 1 tablespoon honey
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the biscuits
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¾ cup heavy cream plus 2 tablespoons
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
- Partial pre-cooking of scalloped potatoes on the stovetop ensures they cook evenly and retain a tender but firm texture once baked.
- Ham is cut into pieces and coated with an orange marmalade, rosemary, and fresh black pepper glaze to balance sweet and savory flavors.
- Biscuits are baked separately on a lightly oiled pan to achieve a soft, flaky texture.
- Roasting the asparagus and honey-glazed carrots develops complementary flavors and provides a range of textures on the plate.
- The recipe is adapted from Food Network inspiration and assembles multiple components for a cohesive holiday meal.
User Reviews
Overall Rating
4.9
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