For the Gruyere Au Gratin Potatoes:

• 3 cups Yukon Gold potatoes, thinly sliced
• 2 tablespoons butter
• 1 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 clove garlic, minced
• 1/2 cup Gruyere cheese, grated
• 1/4 cup Parmesan cheese, freshly grated

For the Pineapple Ham:

• 3 tablespoons orange marmalade, melted
• 2 tablespoons fresh rosemary, chopped
• 8 thick slices ham or ham steak
• 3 slices fresh pineapple, cored and halved
• Kosher salt and freshly ground black pepper, to taste

For the Parmesan Asparagus:

• 1 bunch asparagus, woody ends removed
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1/3 cup Parmesan cheese, freshly grated
• Kosher salt and freshly ground black pepper, to taste

For the Honey Butter Carrots:

• 1 lb small spring carrots, trimmed
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper, to taste

For the biscuits:

• 1/12 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 3/4 cup plus 2 tablespoons heavy cream

Preparation

1. Preheat oven to 425°F and lightly grease a rimmed baking sheet with nonstick spray. Line a second baking sheet with foil, and create a foil tray by folding a large piece of foil in half and folding up edges. Set tray on one half of the baking sheet and lightly coat with nonstick spray.

For the potatoes:

1. In a large skillet over medium heat, combine butter, cream, potatoes, salt, pepper, nutmeg, and garlic. Stir to combine and bring to a boil.
2. Once bubbling, lower heat and let simmer until cream has thickened, about 2 minutes.
3. Transfer potatoes and cream to the foil 'tray' you made and spread out in an even layer. Top with Gruyere and Parmesan.

For the ham:

1. In a small bowl, stir together marmalade, rosemary, and pepper.
2. Arrange ham and pineapple in a row next to the scalloped potatoes. Brush with orange marmalade mixture.

For the asparagus:

1. Place the asparagus on one half of the empty baking sheet. Drizzle with olive oil, add salt, pepper, thyme, and Parmesan and toss to coat. Spread out in a single layer.

For the carrots:

1. Arrange carrots on the baking sheet opposite the asparagus. Drizzle with butter, honey, salt, and pepper and toss to coat. Spread out in a single layer.

For the biscuits:

1. In a medium bowl, stir together flour, baking powder, sugar, and salt. Stir in the heavy cream until dough starts to hold together.
2. Pour out onto a lightly floured surface and knead until dough comes together. Roll into a 1-inch thick rectangle and cut into 6 square biscuits using a sharp knife. Arrange biscuits around the edge of the baking sheet with the asparagus and carrots.
3. Place both sheet pans in the oven on separate racks. Bake asparagus and carrots until tender and biscuits are golden brown, 14-16 minutes, rotating pans halfway through. Continue baking potatoes and ham until potatoes are tender, 20-22 minutes.
4. Serve and enjoy!