Potato and Broccoli Gratin

Potato and Broccoli Gratin is one of the best ways to do something different with your dinner. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Continental
5 persons
Economical
40 Mins

Ingredients

2 medium potatoes or 500 g, peeled and cut into medium cubes
2 cups or 300 g broccoli,cut into florets
2/3 cup or 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 leeks or 120 g, sliced
For the béchamel sauce:
5 cups milk or 1¼ liters
2 teaspoons mild paprika
1 sachet MAGGI® Béchamel Mix
1 cup or 100 g Mozzarella cheese, grated

Products Used

Bechamel Mix

How to Prepare

Boil potato cubes in salt water for 8 mins or until tender. Remove, strain and cool under cold water.
Boil broccoli florets in the same water for 3 mins, take aside and strain. Cool in cool water.
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.
Melt butter in saucepan and sauté leeks for 3 mins or until tender. Set aside.
Mix liquid milk with MAGGI® Béchamel Mix and paprika powder in a saucepan constantly stirring for 2 mins or until it boils and becomes thicker.
Add the sautéed leeks to the béchamel sauce and mix.
Pour béchamel mixture on top of potato cubes and broccoli florets.
Spread cheese on top and place in a 200˚C oven for 20-25 mins or until surface becomes golden.