I’d suggest going with disposable aluminum pans for cooking or roasting most dishes. The “half size deep” pan is quite roomy yet fits in the fridge, and there’s a matching foil lid. You can double up pans for support (and easily reuse the bottoms later). Less pots to wash will be an added bonus. If the family is very large and disposables are not practical, if you come early enough before the second days of Yom Tov you can help with the cooking. You can then split up the same dish before cooking, large pot for everybody else and disposable pan for your own family. (For example chicken soup, 3 carrots here, one carrot there…)
And many do eat gebrokts the last day of Pesach, so if that’s the case it makes it easier as there are less meals for which to keep track.
Good luck!