Potato and Leek Ramequins

Dariole de pommes aux poireaux

Preparation info

  • For

    four

    people to serve with a roast
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 1 potato weighing 200 g (7 oz)
  • 1 potato

Method

  1. Preheat the oven to 200°C/400°F/Mark 6. Peel and wash the smaller of the two potatoes. Remove the outer skins and roots of the leek, cut it in half and wash it carefully, separating the layers to remove all traces of grit.