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Sheet Pan Easter Dinner

Sheet Pan Easter Dinner - Pineapple ham, scalloped potatoes, lemon garlic asparagus, honey roasted carrots, and fluffy mile-high biscuits on TWO SHEET PANS!

Pineapple ham, scalloped potatoes, lemon garlic asparagus, honey roasted carrots, and fluffy mile-high biscuits on TWO SHEET PANS!

Sheet Pan Easter Dinner - Pineapple ham, scalloped potatoes, lemon garlic asparagus, honey roasted carrots, and fluffy mile-high biscuits on TWO SHEET PANS!

Easter 2020 will be like no other. A lot of us are apart from our families in self-isolation and cannot travel to see our loved ones right now. But thanks to technology and the beloved Internet, we can still have a virtual Easter Sunday, brunching together through a ZOOM meeting.

So that’s where these sheet pans enter. Please say hello to an Easter brunch feast ON TWO SHEET PANS.

That’s right. Two sheet pans. 1 hour. And all the Easter goodies: pineapple ham, Parmesan scalloped potatoes, lemon-garlicky asparagus, honey roasted carrots, and of course, fluffy mile-high biscuits.

Yes, yes, and yes. It serves four so it doesn’t make too much food but just enough to give you some fantastic leftovers for Monday. So quarantine or not, Easter feasting doesn’t look so bad after all, right?

Sheet Pan Easter Dinner - Pineapple ham, scalloped potatoes, lemon garlic asparagus, honey roasted carrots, and fluffy mile-high biscuits on TWO SHEET PANS!

Sheet Pan Easter Dinner

Pineapple ham, scalloped potatoes, lemon garlic asparagus, honey roasted carrots, and fluffy mile-high biscuits on TWO SHEET PANS!

20 minutes30 minutes

Ingredients:

For the scalloped potatoes

  • 2 pounds medium red potatoes, thinly sliced
  • 1 1/2 cups heavy cream
  • 1/2 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
  • 1/2 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 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons heavy cream

Directions:

  1. 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.
  2. 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.
  3. Add potatoes in an overlapping pattern on the foil of the prepared baking sheet. Pour 3 tablespoons cream mixture over potatoes; sprinkle with Parmesan.
  4. FOR THE HAM: In a small bowl, combine orange marmalade, rosemary and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Place biscuits around the edges of the sheet pan with asparagus and carrots.
  10. 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.
  11. Serve immediately.

Notes:

Inspired by Food Network

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19 comments

  1. Could you make the potatoes dairy free somehow? Would love to know if you have any suggestions!

  2. Are you sure about using fresh pineapple on ham? I tried this once and it dissolved my ham – leaving it mushy and inedible. I vowed to never try that again! 

  3. Rated 5 out of 5

    Delicious! I made the ham and asparagus as written – wouldn’t change a thing. Thank you!

  4. Rated 5 out of 5

    I needed a bigger ham so I made your whole ham recipe and then made all of these sides!!  Followed all recipes as listed and everything was perfect and easy!!

    Will definitely make all of this next year when hopefully my whole family can  get together as a family!

  5. Rated 5 out of 5

    Simple and delicious with little to clean up at the conclusion of Easter day. Thank you for the wonderful recipe – made as written, with the exceptions of substituting brown sugar for orange marmalade as I’d forgotten to purchase with my last shopping trip, and spooning more of the cream sauce on top of the potatoes so they were all coated. My husband LOVED the scalloped potatoes, and he typically is not a fan (but I am, and I’m the cook! )

  6. Rated 5 out of 5

    I made the ham, pineapple, asparagus and carrots with their sauces and seasonings as listed, and we loved it. There are only two of us, so I skipped the biscuits, made potatoes separately in a casserole, and made smaller portions of all. My husband raved about the ham and pineapple, and he hates orange marmalade so I didn’t tell him it was there until he’d eaten it all – ha!

  7. Rated 5 out of 5

    Easiest Easter dinner of my life! One skillet, 2 baking sheets, and a few measuring cups. Clean up was a breeze! And oh so GOOD!! My very picky eaters raved about the delicious flavors of each dish. They kept going back for more…all 4 of us had large portions and I still have ham for next day. I will definitely make this meal again!!
    NOTE–prep time was more like 40 minutes, and the potatoes took a little longer to pre-cook. Start to finish first time through took 2 hours total. I would also take out asparagus sooner as carrots needed a little more time.

  8. Rated 5 out of 5

    Simply delicious, thank you for helping to make our Easter dinner a great one!
    The asparagus cooked faster than the carrots and so next time I use this recipe I’ll choose smaller carrots. I will also salt the potatoes better, but they were so creamy and perfectly done.

  9. Rated 5 out of 5

    We fixed this for a 2-person Easter dinner and just about finished the whole thing between the 2 of us!  It was SO GOOD, and simple to make and clean up.   This recipe is definitely a keeper and something we will make again and again!

  10. Rated 5 out of 5

    We had this for Easter dinner … absolutely delicious! I made the biscuits gluten free, and they were soooooo good. Tender and flaky, which I haven’t been able to get with gf biscuits. I will definitely be doing this again. There was enough for the three of us for today’s dinner and for tomorrow as well. <3 I WILL say, the prep time took me much longer, but it usually does!

  11. I’m making this tonight – do you bake the ham and potatoes for a total of 20-22 minutes are an additional 20-22 minutes? Thanks!!

  12. Rated 4 out of 5

    Excellent. But asparagus should be added to pan further in the cooking process. They will be soggy by the time the carrots get close to being soft.

  13. Rated 5 out of 5

    I made this last night because my husband is a firefighter and is working today. It was SO good and SO easy to make! I bought pre-cored pineapple, and used my mandoline slicer for the potatoes! Even the biscuits were quick and easy to make! It was heavy on the herbs for me, I used dried and cut the measurement in half because of that but was still pretty heavy. So if you arent a fan of big herby flavors, just season to taste! Otherwise, it was a huge hit!

  14. Made everything but the biscuits.  We absolutely loved it!   Thanks so much for the great recipes, it made my life a whole bunch easier and this is the only way I will make a ham dinner again unless I’m having a large group.  It was a perfect blend of flavours and really quick.  Highly recommend!

  15. Rated 5 out of 5

    Such a great idea! I was worried about making a special Easter meal for our family of 4, and this is perfect! Can’t wait to try it out!

  16. Rated 5 out of 5

    Quite hard ingredients but it would be an incredible recipe for Easter. I will try my best to try this recipe for my family. Hope they will enjoy it. Thanks for sharing.

    Kerenza

    • Rated 5 out of 5

      This was an awesome, easy holiday dinner for two! My husband and I LOVED it. The only ingredient substitution I had to make was for the orange marmalade. I improvised with a few tablespoons of OJ and brown sugar warmed up and mixed together and it turned out great. Thanks for this idea!!

  17. Rated 5 out of 5

    This is an absolutely brilliant idea and the timing is perfect!

  18. Rated 5 out of 5

    Looks amazing! Can any of this be done ahead of time?