INGREDIENTS

Potato and Broccoli Gratin with

  • 2 medium potatoes or 500 g, peeled and cut into medium cubes
  • 2 cups broccoli or 300 g, cut into florets
  • 100 g cherry tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground dried thyme
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 cup or 120 g leeks sliced
  • For the béchamel sauce:
  • 5 cups or 1¼ liters milk
  • 2 teaspoons mild paprika
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1 cup or 100 g grated Mozzarella cheese
NUTRITIONAL INFORMATION

Potato and Broccoli Gratin with

  • Energy 428 (Kcal)
  • Protein 18 (g)
  • Carbohydrate 49 (g)
  • Total Fat 19 (g)
HOW TO PREPARE

Potato and Broccoli Gratin with

1
Boil potato cubes in salty water for 8 minutes or until tender. Remove, strain and cool under cold water.
2
Boil broccoli florets in the same water for 3 minutes then pull out and strain. Cool under cold water.
3
Add potato cubes, broccoli florets and cherry tomatoes in a 30cm x 24cm oven dish. Sprinkle dried oregano, dried thyme, black pepper and salt on top. Mix gently and set aside.
4
Melt butter in saucepan and sauté leeks for 3 minutes or until tender. Set aside.
5
Mix liquid milk with MAGGI Secrets Béchamel Mix and paprika powder in a saucepan with constant stirring for 2 minutes or until it boils and becomes thicker.
6
Add the sautéed leeks to the béchamel sauce and mix.
7
Pour béchamel mixture on top of potato cubes and broccoli florets.
8
Spread cheese on top and place in a 200˚C oven for 20-25 minutes or until surface becomes golden.
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Potato and Broccoli Gratin with

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