Instructions. Preheat oven to 375°F. In a casserole dish (I used a 9x13), add chopped potatoes. Drizzle with olive oil, salt and pepper and toss to coat with spoon or hands. Add in broccoli and chopped bell pepper, and sprinkle with thyme. Top with slices of butter. Bake at 375°F. for 45-55 minutes, Add 2 tablespoons salt and bring to a boil over medium-high heat. Once boiling, cook until fork tender, about 10 minutes. Drain and transfer back to the pot you cooked them in and set on the stove over medium heat. Let any excess water cook off, shaking the pot a few times. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat. Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins. Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, or keep for another use. Place all ingredients except milk, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for 8 to 10 minutes. Remove lid, add milk, bring back to boil, then remove Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper. Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Set oven to 350°F. Grease an 8-inch square pan (or any size pan that will hold the mixture). In a saucepan over medium-low heat, melt the 2 Tbsp butter; whisk in flour, salt, pepper and nutmeg; whisk and cook for 1 minute, add in the half and half cream; whisk until thickened and bubbly. Add in the Parmesan cheese (if using), cream cheese and .

resep baked potato broccoli and cheese