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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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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 MixHow 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.
Nutritional Info
Energy: 428.00 Kcal
Protein: 18.00 g
Carbohydrate: 49.00 g
Fats: 19.00 g
Protein: 18.00 g
Carbohydrate: 49.00 g
Fats: 19.00 g
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