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Potato and Broccoli Gratin
Potato and Broccoli Gratin
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Potato and Broccoli Gratin

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  • INGREDIENTS

    Potato and Broccoli Gratin with

  • NUTRITIONAL INFORMATION

    Potato and Broccoli Gratin with

  • HOW TO PREPARE

    Potato and Broccoli Gratin with

  • REVIEWS

    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
  • Energy 428 Kcal
  • Protein 18 g
  • Carbohydrate 49 g
  • Fats 19 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

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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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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.
REVIEWS

Potato and Broccoli Gratin with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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