2 small COLOMBA potatoes (200 g)
120 g leeks (2 small)
15 ml milk
15 cl of cream
1 tablespoon mustard
1 egg yolk
1 egg
salt and pepper

Wash, cut the potatoes into cubes of 1 to 1,5 cm square. Rinse in cold water and drain. Cut leeks into rings of 1 cm thick. Place then the leek and potatoes in a bowl with 3 tablespoons of water. Add salt and pepper. Cook covered in microwave oven for 5 minutes. Check the vegetables are almost cooked. Beat together milk, cream, mustard, egg yolk and egg. Add salt and pepper. Place strips of cheese at the bottom of a microwave suitable baking dish and spread the leek and potatoes and cover with the egg mixture. Bake for 10 minutes at medium power (depending on your microwave). Serve hot or warm.

Expert’s Tip:  the final cooking can also be done in a classic oven. Preheat your oven to 180 ° C and then bake for 20 minutes.  The result will be a little more firm than with microwave cooking.

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