Potato and Leek Ramequins

Name: Potato and Leek Ramequins (Dariole de pommes aux poireaux)
Prep time: 2 h
Total time: 2 h
Yield: For four people to serve with a roast
Cuisine: French
Ingredients: salt, pepper, nutmeg; 1 tablespoon butter; 1 leek weighing 75 g (2½ oz); salt, pepper, nutmeg; salt, pepper, nutmeg; 2 eggs; 1 potato weighing 150 g (5½ oz); 8 tablespoons milk; 8 tablespoons whipping cream; 1 potato weighing 200 g (7 oz)

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

Europe
France
Side dish
Gluten-free
Vegetarian

Method

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.