Potato and Broccoli Gratin

1. Boil potato cubes in salt water for 8 mins or until tender. Remove, strain and cool under cold water.
2. Boil broccoli florets in the same water for 3 mins, take aside and strain. Cool in cool 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 mins or until tender. Set aside.
5. 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.
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 mins or until surface becomes golden.

Nutritional Info