Wash the potatoes and cook them as jacket potatoes in salted water. Thaw the peas. Clean the broccoli, cut into florets, peel the stalk and cut into thin slices. Drain the potatoes, quench, peel and cut into slices approx. 1/2 cm thick. Peel the garlic and cut into thin slices. Melt the butter in a saucepan and sauté the garlic in it. Add flour and sweat while stirring. Deglaze with the milk. Bring to the boil while stirring, add the bay leaves, season with salt and pepper and simmer the sauce over a mild heat for 10 minutes, stirring several times. Remove the bay leaves and season with salt, pepper and Worcester sauce. Grate Gouda. Finely grate the Italian hard cheese. Cut ham into strips. Mix the potatoes, broccoli, peas, ham, 100 g Gouda cheese and sauce. Put in a baking dish and sprinkle with the remaining Gouda cheese and Italian hard cheese. Bake in the hot oven at 200 ° (convection 180 °) on the middle rack for 40 to 45 minutes.
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