Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Turn the asparagus spears and return the baking sheet to the oven.īutter 1/3 of the clean sheet pan. Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. Melt 2 tablespoons of butter in a small bowl in the microwave. Line one sheet pan with parchment paper and spread the carrots on half. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.Ĭut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square.
Add 3/4 cup of the cream and stir with a wooden spoon until the dough just comes together.
Whisk the flour, 1 tablespoon of the parmesan, the baking powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon black pepper together in a large bowl. Position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
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