Sheet Pan Cheesy Ham, Broccoli and Potatoes Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. If using a block of cheddar, shred it now. Cut the ham into cubes, the broccoli into florets, and halve the baby potatoes.

Mince the garlic and melt the butter. Having everything prepped and measured makes the assembly quick and effortless. The video shows a single layer of ingredients, so make sure your pan is large enough to hold everything without overcrowding.

Instructions

Assembly

1. 1Arrange the ingredients
   Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Spread the cubed ham, broccoli florets, and halved baby potatoes in a single layer on the pan. Season with salt and pepper. Toss gently to combine.
   Look for The vegetables and ham are evenly distributed in one layer.
   Tip Cut any larger potato halves so they are roughly the same size for even cooking.
2. 2Top with cheese and butter
   Scatter the shredded cheddar evenly over the ham and vegetables. In a small bowl, stir the melted butter with the minced garlic. Drizzle the garlic butter over the top.
   Look for The cheese covers the ingredients in a thick, even layer.
   Tip For extra garlic flavor, let the garlic sit in the melted butter for a few minutes before drizzling.

At the end of this phase, the sheet pan is filled with a single layer of ham cubes, broccoli florets, and halved baby potatoes, seasoned with salt and pepper. The shredded cheddar is scattered evenly on top, and the garlic butter is drizzled over everything. The pan looks colorful and inviting, with the orange cheese contrasting with the green broccoli and pink ham.

Baking

3. 3Bake until bubbly
   Bake for 25 to 30 minutes, until the potatoes are tender when pierced with a fork and the cheese is melted and bubbling. If you like a deeper golden top, switch the oven to broil for the last 2 to 3 minutes, watching carefully so it does not burn. Let it rest for 3 minutes before slicing.
   Look for The cheese is fully melted, smooth, and golden in spots; the edges are bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the potatoes at 25 minutes; ovens vary, so add a few minutes if needed.

After 25 to 30 minutes in the oven, the cheese is fully melted and bubbling, with a smooth, golden surface. The potatoes are tender when pierced with a fork, and the broccoli is crisp-tender.

The edges of the pan may show some bubbling butter and cheese, and the kitchen smells of roasted garlic and toasted cheese. The top should not be burnt; if it is browning too quickly, cover loosely with foil.

Resting and Serving

4. 4Rest and serve
   Remove the pan from the oven and let it rest for 3 minutes. Use a spatula to lift portions onto plates, making sure to get some of the cheesy crust with each serving.
   Look for The cheese has set slightly and the portion lifts cleanly.
   Tip Letting it rest helps the cheese firm up just enough for easy serving.

After removing the pan from the oven, let it rest for 3 minutes. The cheese will set slightly, making it easier to lift portions with a spatula. The dish looks golden and bubbly, with the cheese clinging to the ham and vegetables. Serve hot, making sure each plate gets a good mix of all ingredients.

Common mistakes

One common mistake is overcrowding the sheet pan, which can cause the ingredients to steam instead of roast. Spread everything in a single layer with a little space between pieces. Another pitfall is using pre-shredded cheese, which may not melt as smoothly.

Shredding your own cheese is worth the extra minute. Also, be careful not to overbake, as the broccoli can become mushy and the cheese can turn rubbery. Check the potatoes at 25 minutes and adjust the time as needed.

How to tell it’s done

The dish is done when the potatoes are tender and can be easily pierced with a fork, and the cheese is fully melted, smooth, and bubbling. The edges may be lightly browned in spots, but the cheese should not be burnt.

If you use the broiler for the last few minutes, watch carefully to avoid over-browning. The ham is already cooked, but it should be heated through. For food safety, if using leftover ham, ensure it reaches an internal temperature of 145°F (63°C) before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest