Leek And Potato Ramekins

175 g/6 oz potato, roughly chopped
100 g/4 oz potato, diced
2 eggs
8 tablespoons single cream
2 tablespoons skimmed milk
100 g/4 oz leeks, thinly sliced, blanched and
drained
freshly grated nutmeg

Boil the chopped potatoes, then drain and mash. Mix with the diced potato, eggs, cream and skimmed milk. Stir in the leeks, nutmeg and seasoning. Grease 4 ramekin dishes and spoon in the mixture. Bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 5) for 20 to 25 minutes until golden brown.

SERVES 4