Vegetables Gratin Recipe | MAGGI® Arabia

Vegetables Gratin

Nothing says warmth and comfort like a creamy vegetable gratin fresh out of the oven. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • ½ kg broccoli flowerets
  • 1 large or 200g carrot, peeled and sliced
  • ½ kg cauliflower flowerets
  • 2 medium or 200g baby zucchini, sliced
  • 2 medium or 300g onions, cut into cubes
  • 1 medium or 300g potatoes, peeled and sliced
  • Salt and pepper to taste (if desired)
  • 3 liters water mixed with 1 tablespoon salt
  • For the béchamel sauce: 4 cups or 1 liter milk
  • 1 sachet MAGGI Secrets Béchamel Mix
  • 1 ½ cups or 150g grated mozzarella and cheddar cheese mixed

How to Prepare

  1. Bring 3 liters of water to boil in a large pot.
  2. Boil the vegetables in the following order: baby zucchini for 3 minutes, remove and place in a bowl full of icing water to stop the cooking process.
  3. Repeat with the rest of vegetables: carrots, broccoli, cauliflower, onions 4 to 5 minutes; potatoes 6 minutes. When the vegetables cool down, drain and set aside.
  4. In a saucepan, mix milk with MAGGI Secrets Béchamel Mix, bring to boil and cook for 2 minutes.
  5. In an oven tray, spoon over some béchamel sauce, arrange the boiled vegetables; add a pinch of salt and pepper to taste (if desired), spoon over the rest of béchamel and cover with the grated mozzarella and cheddar cheese.
  6. Bake in preheated oven for 15-20 minutes on 180°C.

Nutritional Info

No Info

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