Prepare the ingredients. Wash the potatoes thoroughly. Steam the potatoes and corn kernels together in a rice cooker until the potatoes are fully cooked (a chopstick can pierce through).

Cook the bacon slices in a pan until they are crispy and golden brown. Set aside.

Wash the broccoli and boil it until cooked. After cooking the bacon, cut it into small pieces. Cut the broccoli into small pieces and set aside.

Cut the steamed potatoes in half without cutting all the way through. Wrap the potatoes in aluminum foil, then use a spoon to fluff the insides.

Cheese Sauce: Melt the unsalted butter in a pan, add the all-purpose flour, and stir to form a roux.

Gradually add the milk to the roux, stirring constantly, and bring to a boil.

Add the cheddar cheese slices and cook until melted. Reduce to medium-low heat and cook until the milk and cheese mixture thickens.

Add the heavy cream, bring to a boil, and cook until it thickens further, resembling custard. Add the corn kernels and bacon bits.

Add the broccoli. Finally, pour the cheese sauce generously over everything. Serve hot.