One Hour Dinner
Description
You can make a special holiday meal quickly on 2 sheet pans in less than an hour from start to finish. You and your family will not be disappointed with the ham, au gratin potatoes, asparagus, carrots and a toasted baguette.
Ingredients
Au Gratin Potatoes:
3 c. Yukon Gold potatoes, thinly sliced
2 T. unsalted butter
2 T. flour
1 c. whole milk
1/2 t. EACH: onion powder, garlic powder, salt, pepper
1/2 c. sharp Cheddar cheese, freshly grated
1/4 c. Parmesan cheese, freshly grated
Honey Butter Carrots:
1 lb. baby carrots,* scrubbed and peeled (if carrots are larger, slice to baby carrot size)
1 T. olive oil
1/2 t. salt
1/2 t. dried thyme, optional
1/2 T. unsalted butter
1/2 T. honey
Parmesan Asparagus:
1 bunch thick asparagus, woody ends snapped off and discarded
1/2 t. EACH: garlic powder, dried basil, dried thyme
2 T. olive oil
1/3 c. Parmesan cheese, freshly grated
Brown Sugar Pineapple Ham:
1 1/2 lb. smoked boneless ham, or 3 (7 oz. EACH) ham steaks (halved crosswise)
1 can sliced pineapples, reserving the juice for later use
1/4 c. light brown sugar, packed
1/2 t. Dijon mustard
Optional:
1/2 large baguette, sliced
2 T. unsalted butter
1/2 t. Italian Seasoning
freshly chopped parsley and freshly squeezed lemon juice
Directions
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Line 2 extra large sheet pans with parchment paper or butter both pans. Arrange 2 oven racks so that one rack is the second down from the top and the other rack is the second one up from the bottom. Preheat oven to 425 degrees.
Au Gratin Potatoes:
Scrub potatoes; thinly slice all potatoes 1/8th inch thick.
In a small saucepan over medium high heat, melt butter; briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly pour in milk; whisk until smooth, allowing to thicken. Add in all seasonings; salt and pepper, to taste.
Stir in sliced potatoes; cover; reduce heat to medium-low; cook 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra T. of milk. Remove from the heat; stir in the Cheddar cheese.
Arrange potatoes on 1/3 of the prepared sheet pan. Sprinkle 2 T. Parmesan cheese over the potatoes. Place the remaining potatoes on top; sprinkle with the remaining 2 T. Parmesan cheese.
Honey Butter Carrots and Parmesan Asparagus:
Wash and completely dry the carrots; peel; place the carrots on the sheet pan; drizzle with oil; season with salt and thyme, if desired; toss to combine. Spread the carrots on one half of the sheet pan.
On the other side of the sheet pan, add the asparagus. Pour the oil and seasonings over the asparagus; toss to coat.
Bake on the bottom rack for 10 minutes; stir veggies; bake for another 10-15 minutes or until the veggies are tender; remove from oven.
Combine the butter and honey; heat in the microwave for 20-30 seconds; pour over the carrots; toss to coat.
Asparagus:
Sprinkle with the Parmesan cheese and a squeeze of fresh lemon juice, if desired.
Brown Sugar Pineapple Ham:
Cut ham into thick slices; place on the parchment lined sheet pan next to the au gratin potatoes. Top with a pineapple slice on each ham slice.
In a small bowl, whisk together 1 T. of the reserved juice from the canned pineapples, 1/4 c. brown sugar, and 1/2 t. Dijon mustard; whisk. Generously coat all ham slices with this mixture.
Bake the potatoes and ham on the top oven rack for 15-20 minutes or until potatoes are crisp and ham is thoroughly warmed through. Remove from the oven; add the baguette slices on the last 1/3 of the sheet pan.
Spread butter over each baguette slice; sprinkle with the Italian seasoning.
Bake for another 2-3 minutes or until the baguette is toasted and soft. Remove from the oven; top the potatoes with fresh parsley, if desired. Salt and pepper everything, to taste.
Serve.
4 servings.