Preheat the oven to 180°C.
Cut the broccoli stalk off, peel the woody exterior, and cut in half lengthways.
Rub the garlic oil onto the broccoli head and place in a roasting tray with thyme and butter.
Roast for 35 to 45 minutes, basting with butter regularly.
Season roasted broccoli with fresh nutmeg.
Melt butter in a saucepan, stir in flour for 2 minutes, then whisk in milk until thickened.
Stir in the cheeses and melt, then sieve and add mustard and crème fraîche.
Boil 100ml water and butter in a pan, then cook bacon and broccoli stalks until tender.
Fry sliced onion and boiled potatoes in oil with smoked paprika until golden-brown.
Serve the bacon, roasted broccoli, stalks, and potatoes topped with the cheese sauce.