Bring a large pot of water to a boil. Add the broccoli florets and boil them for 2 ½ to 3 minutes until bright green and crisp tender, taste testing often (basically, don’t leave the pot!). Once they’re cooked, drain into a colander. Place in the serving dish and stir in the olive oil, lemon juice, and kosher salt. Preheat oven to 450f. Spray a 9×13-inch baking dish with nonstick cooking spray. Dice potatoes into 1-inch cubes. In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing. Note: It’s really important you add a bit of salt & pepper along with the ranch dressing. Cover and cook on high for 4 hours. When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. Stir gentle to distribute and melt. Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes. Preheat the oven to 190*C/375*F/ gas mark 5. Spray a shallow casserole dish with low fat cooking spray. Reserve a couple of tablespoons of cheese (1 of each) and then combine all of the remaining ingredients together. Spread into the casserole dish. Bake in the heated oven for 15 to 20 minute. .

resep baked potato broccoli and cheese