Potato & Broccoli Corn Mayo Gratin with Kewpie Spread
Warm up with this baked Japanese-style gratin made with potatoes, broccoli, and Kewpie Corn & Mayo Spread. Easy, comforting, and ready in minutes.
This warm and creamy gratin combines tender potatoes and broccoli with the savory richness of Kewpie Corn & Mayo Spread. It’s an easy Japanese-style baked side dish perfect for dinner or cozy meals at home.
Ingredients (Serves 2)
- 2 medium potatoes (approx. 220g), peeled and cut into 1cm slices
- 3 small broccoli florets (approx. 45g)
Kewpie Corn & Mayo Spread, as needed
Instructions
- Peel and slice the potatoes into 1cm rounds. Rinse, then wrap them in a damp paper towel. Place in a heat-safe dish, cover with plastic wrap, and microwave for about 3 minutes 30 seconds at 600W.
- Cut broccoli into small florets. Wrap in a damp paper towel, place in a microwave-safe dish, cover, and heat for about 1 minute 30 seconds at 600W. Rinse in cold water and drain well.
- Layer the potatoes and broccoli in a heat-safe baking dish. Squeeze Kewpie Corn & Mayo Spread over the top, and bake in a toaster oven until lightly browned.
Tip: Adjust heating times based on your microwave and oven toaster settings. For a golden top, place close to the heat source during the final stage.
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