Ingredients Jump to Instructions ↓

  1. 2 medium potatoes or 500 g, peeled and cut into medium cubes

  2. 2 cups broccoli or 300 g, cut into florets

  3. 2/3 cup cherry tomatoes or 100 g 1 teaspoon dried oregano

  4. 1 teaspoon ground dried thyme teaspoon ground black pepper

  5. 1 teaspoon salt

  6. 2 tablespoons butter

  7. 1 cup leeks or 120 g, sliced For the bechamel sauce:

  8. 5 cups milk or 1 liters

  9. 2 teaspoons mild paprika

  10. 1 sachet MAGGI® Bechamel Mix

  11. 1 cup mozzarella cheese or 100 g, grated

Instructions Jump to Ingredients ↑

  1. Preparation Boil potato cubes in salty water for 8 minutes or until tender. Remove, strain and cool under cold water. Boil broccoli florets in the same water for 3 minutes then pull out and strain. Cool under cold 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 minutes or until tender. Set aside. Mix liquid milk with MAGGI® Béchamel Mix and paprika powder in a saucepan with constant stirring for 2 minutes 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 minutes or until surface becomes golden.


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