Description
A complete and delicious Sheet Pan Easter Dinner featuring cheesy layered potatoes, roasted carrots, tender ham steaks topped with pineapple slices, roasted asparagus, and freshly baked flaky biscuits. This easy-to-make meal uses just two sheet pans, combining roasting and baking techniques to create a balanced and festive dinner perfect for two.
Ingredients
Scale
Vegetables
- 1 pound asparagus, trimmed
- 2 teaspoons olive oil
- Pinch of salt
- 1 pound carrots, peeled and halved
- 2 teaspoons olive oil
- Pinch of salt
- 1/4 teaspoon dried thyme
- 2 medium russet potatoes, peeled and thinly sliced
- 1 clove garlic, minced
Potato Topping
- 2 tablespoons butter, melted
- 1/4 cup half and half, room temperature or warm
- 1 cup shredded cheddar cheese
Ham and Pineapple
- 4 8-ounce ham steaks
- 1 20-ounce can pineapple slices, drained
Biscuits
- 1 cup all-purpose flour, plus more for dusting
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter, cold and cut into 16 small cubes
- 2/3 cup half and half
- Optional: 1 tablespoon melted butter for brushing cooked biscuits
Instructions
- Preheat and prepare pans. Adjust the oven racks to one above the middle and one below the middle slot, then preheat to 425°F. Grease two sheet pans thoroughly to prevent sticking.
- Prepare cheesy potatoes and carrots on first sheet pan. Thinly slice potatoes and mince garlic. In a small bowl, combine melted butter, half and half, and garlic. Lay half the potato slices overlapping on one side of the sheet pan.
- Layer cheese and seasoning on potatoes. Sprinkle half of the shredded cheddar cheese over the potato layer, then drizzle half the half and half mixture evenly. Add the remaining potato slices as a second layer and top with remaining cheese and half and half mixture, ensuring even coverage.
- Prepare carrots. Toss peeled and halved carrots with olive oil, dried thyme, and a pinch of salt in a large bowl. Place the seasoned carrots on the other half of the same sheet pan.
- Cover and bake potatoes and carrots. Cover the sheet pan with aluminum foil and place on the upper middle rack. Bake for 10 minutes to start roasting the vegetables.
- Prepare the ham and asparagus on second sheet pan. Lay ham steaks overlapping on one half of the pan. Place two pineapple slices overlapping on each ham steak.
- Season asparagus. Trim asparagus and toss in olive oil and a pinch of salt until coated. Arrange asparagus on the other half of the second sheet pan, leaving space in the middle for biscuits later.
- Switch oven racks and add second sheet pan. After 10 minutes, remove first sheet pan, uncover it, and place it on the lower rack just below the middle. Add the ham and asparagus sheet pan to the upper rack. Bake both pans together for 10 more minutes.
- Make biscuit dough. In a clean bowl, combine flour, baking powder, sugar, and salt. Cut the cold butter into small cubes and work it into the flour mixture using hands or a pastry cutter until pea-sized bits remain.
- Add half and half and mix dough. Slowly pour in half and half, folding the mixture gently with a rubber spatula just until combined; do not overmix to maintain flakiness.
- Shape and cut biscuits. Flour a work surface generously and transfer the dough. Flour the top, flatten to about 1/2 inch thick, fold in halves twice to create layers, then reshape to about 1 inch thickness. Cut into 4 equal pieces using a sharp knife.
- Prepare foil tray for biscuits. Create a small tray with raised edges using aluminum foil to fit between the ham and asparagus on the sheet pan to keep biscuits from becoming soggy.
- Add biscuits and continue baking. After the ham and asparagus have cooked 10 minutes, carefully remove their sheet pan and place the foil tray with biscuits in the center space. Arrange biscuits slightly touching in a line. Return sheet pan to the oven and bake 15–18 minutes until biscuits are golden and cooked through. Monitor the potato carrot pan and remove it earlier if overcooked.
- Finish and serve. Remove both pans from oven once biscuits are done. Optionally brush biscuits with melted butter for extra flavor and shine. Serve all components immediately for a warm and satisfying Easter dinner.
Notes
- Using two sheet pans and adjusting oven racks allows for efficient cooking of all components simultaneously.
- Make sure to not overmix biscuit dough to ensure flaky texture.
- Creating a foil tray for biscuits prevents sogginess from ham and asparagus juices.
- You can reserve pineapple juice for use in sauces or cocktails.
- Adjust baking times slightly if using different oven temperatures or pan sizes.
