Remove bacon pieces and set aside, leaving the fat in the pot. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Add garlic and cook until fragrant (about 30 seconds). Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil.
Add onion and broccoli and cook until onion is transparent. Add soup, 4 ounces cheese and milk. Stir until cheese is melted. Remove from heat and stir in cooked rice. Pour mixture into a lightly greased 8×8-inch casserole dish. Shred or crumble remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.
Steam or blanch your broccoli until tender and set aside. For the potatoes, peel and dice into cubes. In a large pot or dutch oven, melt 1 TBSP butter over medium-high heat. Add your chopped onion and celery and cook until tender. Reduce heat to medium and add remaining butter and garlic, sautéing briefly until fragrant.Add ham, 1-1/2 cups cheese and broccoli; cook and stir until cheese is melted, 3-5 minutes. Remove from heat; stir in sour cream. With a sharp knife, cut an X in each potato. Fluff pulp with a fork. If desired, season with salt and additional pepper. Place potatoes on a baking sheet. Spoon ham mixture over top; sprinkle with remaining 1/2 cup Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.Toss your diced potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, ¼ teaspoon of pepper, and 1 teaspoon onion powder. Spread the seasoned potatoes in the prepared baking dish, and bake in a preheated oven for 25-30 minutes or until the potatoes are tender.Add shredded cheddar cheese, shredded mozzarella cheese, and broccoli florets (steamed or cooked and drained) to the sausage mixture and mix them in. Add hash browns and mix them in. In a small bowl, whisk eggs, heavy cream, and black pepper. Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep.
Just set the broccoli aside for draining and chopping later. Get the potatoes and cheese layered in a buttered dish and then we're ready to make the sauce. To begin this, lay half the potatoes into the dish. Sprinkle on the ham and half of each of the cheeses. Pretty! Now cover with the remaining potatoes, and make the sauce.
