Step 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.

Step 2

In a large skillet over medium heat, combine butter, cream, potatoes, salt, pepper, nutmeg, and garlic. Stir to combine and bring to a boil.

Step 3

Once bubbling, lower heat and let simmer until cream has thickened, about 2 minutes.

Step 4

Transfer potatoes and cream to the foil 'tray' you made and spread out in an even layer. Top with Gruyere and Parmesan.

Step 5

In a small bowl, stir together marmalade, rosemary, and pepper.

Step 6

Arrange ham and pineapple in a row next to the scalloped potatoes. Brush with orange marmalade mixture.

Step 7

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.

Step 8

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.

Step 9

In a medium bowl, stir together flour, baking powder, sugar, and salt. Stir in the heavy cream until dough starts to hold together.

Step 10

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.

Step 11

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.

Step 12

Serve and enjoy!