Smaller sheet pan meals, like this Easter Ham Dinner on Two Sheet Pans, have the same quality of taste even when there are only a few people at your table. The other blessing is that you don’t have to make the full-size recipes. I find the sheet pan concept to be easy. You make each dish on portions of the 2 sheet pans. For this recipe, the glazed carrots and roasted asparagus are done on one pan and the scalloped potatoes and roasted ham are prepared on the other pan. When I was testing this recipe, it included baking the biscuits on the second pan. But I found it easier to separate the biscuits out by making or buying them in advance. I recently made this recipe for Dave and I for Easter dinner as it was just the two of us. We were amazed that all 4 dishes tasted great and could be prepared in the same amount of time. I like this concept so much that I now plan make nice dinners for both of us that have several sides throughout the year!
Line the two sheet pans with parchment paper. Position the oven racks to the upper and lower third of the oven and preheat to 425 degrees F.
For Pan #1, cut the carrots diagonally into large 1-inch chunks keeping them all about the same size. Place on one half of the first sheet pan. Coat the carrots with 2 tablespoons melted butter and some salt. On the other side of the pan, lay the asparagus into one layer. Coat the asparagus with olive oil and then salt and pepper. Bake on the bottom rack until the vegetables are just beginning to become tender or 15 minutes.
For Pan #2, slice the potatoes to 1/8th inch thick using a food processor or mandolin (or other vegetable slicers).
Pour the cream mixture over the potatoes. Without the lid, bring to a boil over medium heat stirring occasionally. When the cream begins to boil, reduce heat to simmer and cover. Continue to stir occasionally. When the potatoes are tender, turn the heat off and keep covered.
Remove the carrots and asparagus pan from the oven. Turn the carrots and coat them with the orange marmalade. Turn the asparagus. Set aside.
Use the melted butter on the second sheet pan to coat the parchment paper. On half of the pan layer the potatoes twice. Each time sprinkle half of the parmesan and gruyere cheese on top. When both layers are done, pour the rest of the cream mixture over all the potatoes.
In a microwave dish, combine the brown sugar and pineapple heavy syrup. Stir well. Microwave for about 30 seconds and stir. If the sugar has not dissolved, microwave another 20-30 seconds. Coat the ham pieces with the syrup mixture and lay on the other side of the pan. Place chunks of pineapple and cherries over each ham piece.
Place both trays back in the oven with the ham and potatoes on the top rack. Bake for about 20 minutes until the scalloped potatoes are browned, the ham is warmed through, the carrots are glazed, and the asparagus is tender. Remove from the oven and set the two trays on the stove or trivets side by side. Garnish the asparagus with lemon juice and the chopped egg.
Divide the asparagus, carrots, ham and scalloped potatoes between 4 plates and add a biscuit. Enjoy this Easter dinner as if you slaved over full-sized recipes but didn’t and without compromising taste! Serves 4.
Ingredients
Directions
Line the two sheet pans with parchment paper. Position the oven racks to the upper and lower third of the oven and preheat to 425 degrees F.
For Pan #1, cut the carrots diagonally into large 1-inch chunks keeping them all about the same size. Place on one half of the first sheet pan. Coat the carrots with 2 tablespoons melted butter and some salt. On the other side of the pan, lay the asparagus into one layer. Coat the asparagus with olive oil and then salt and pepper. Bake on the bottom rack until the vegetables are just beginning to become tender or 15 minutes.
For Pan #2, slice the potatoes to 1/8th inch thick using a food processor or mandolin (or other vegetable slicers).
Pour the cream mixture over the potatoes. Without the lid, bring to a boil over medium heat stirring occasionally. When the cream begins to boil, reduce heat to simmer and cover. Continue to stir occasionally. When the potatoes are tender, turn the heat off and keep covered.
Remove the carrots and asparagus pan from the oven. Turn the carrots and coat them with the orange marmalade. Turn the asparagus. Set aside.
Use the melted butter on the second sheet pan to coat the parchment paper. On half of the pan layer the potatoes twice. Each time sprinkle half of the parmesan and gruyere cheese on top. When both layers are done, pour the rest of the cream mixture over all the potatoes.
In a microwave dish, combine the brown sugar and pineapple heavy syrup. Stir well. Microwave for about 30 seconds and stir. If the sugar has not dissolved, microwave another 20-30 seconds. Coat the ham pieces with the syrup mixture and lay on the other side of the pan. Place chunks of pineapple and cherries over each ham piece.
Place both trays back in the oven with the ham and potatoes on the top rack. Bake for about 20 minutes until the scalloped potatoes are browned, the ham is warmed through, the carrots are glazed, and the asparagus is tender. Remove from the oven and set the two trays on the stove or trivets side by side. Garnish the asparagus with lemon juice and the chopped egg.
Divide the asparagus, carrots, ham and scalloped potatoes between 4 plates and add a biscuit. Enjoy this Easter dinner as if you slaved over full-sized recipes but didn’t and without compromising taste! Serves 4.