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Cozy Sheet Pan Ham Dinner Recipe with Perfect Scalloped Potatoes and Glazed Carrots

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A comforting all-in-one sheet pan meal featuring pre-cooked ham warmed with a honey mustard glaze, creamy scalloped potatoes, and sweet glazed carrots. Perfect for a quick, hearty dinner with minimal cleanup.

Ingredients

  • Pre-cooked ham steak (1 to 1.5 pounds / 450-680 g), preferably smoked
  • Honey (2 tablespoons)
  • Dijon mustard (1 tablespoon)
  • Black pepper (to taste)
  • Russet potatoes (4 large / about 2 pounds / 900 g), peeled and thinly sliced (1/8 inch or 3 mm thickness)
  • Unsalted butter (4 tablespoons / 60 g), divided
  • All-purpose flour (3 tablespoons) – can substitute gluten-free flour
  • Whole milk (2 cups / 480 ml), warmed
  • Sharp cheddar cheese (1.5 cups / 170 g), shredded
  • Gruyère cheese (1 cup / 110 g), shredded
  • Garlic (2 cloves), minced
  • Salt and freshly ground black pepper (to taste)
  • Fresh thyme leaves (1 teaspoon), optional
  • Baby carrots (1 pound / 450 g), peeled
  • Brown sugar (2 tablespoons)
  • Unsalted butter (2 tablespoons / 30 g)
  • Fresh lemon juice (1 tablespoon)
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Peel and slice russet potatoes into thin, even rounds about 1/8 inch thick.
  2. In a medium saucepan, melt 2 tablespoons (30 g) of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
  4. Slowly pour in warmed milk, whisking constantly to avoid lumps. Continue stirring until sauce thickens and coats the back of a spoon (about 5 minutes). Remove from heat and stir in shredded cheddar and Gruyère cheeses until melted and smooth. Season with salt, pepper, and fresh thyme.
  5. On a large rimmed sheet pan, spread a thin layer of cheese sauce. Arrange a single layer of potato slices over the sauce, overlapping slightly. Spoon some cheese sauce on top, then repeat layering potatoes and sauce until all are used. Finish with a generous layer of cheese sauce on top and dot with remaining 2 tablespoons (30 g) of butter.
  6. In a small bowl, mix honey and Dijon mustard. Brush glaze over the pre-cooked ham steak. Place ham on one side of the sheet pan, nestling it slightly into the potatoes.
  7. In another bowl, toss baby carrots with brown sugar, melted butter, lemon juice, salt, and pepper. Arrange carrots on the other side of the sheet pan, keeping them separate from the potatoes but close enough to catch some heat.
  8. Bake in preheated oven for 55-65 minutes until potatoes are tender and golden, carrots are caramelized and soft, and ham is warmed through.
  9. Remove from oven and let rest for 5 minutes. Sprinkle fresh parsley over carrots before serving.

Notes

If carrots cook faster than potatoes, tent carrots loosely with foil halfway through baking to prevent burning. Thin potato slices (1/8 inch) are key for even cooking and creamy texture. For dairy-free, substitute milk and butter with coconut milk and dairy-free butter. Leftovers keep up to 3 days refrigerated; reheat gently in oven at 325°F (160°C).

Nutrition

Keywords: sheet pan dinner, ham dinner, scalloped potatoes, glazed carrots, easy dinner, comfort food, one pan meal

Find it online: https://fizzlefork.com/cozy-sheet-pan-ham-dinner-recipe-with-perfect-scalloped-potatoes-and-glazed-carrots/