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Seventh easy recipe: a second

baskets of potatoes and leeks

Peel the potatoes, cut into rounds. Clean the leeks and cut into rounds.
Cook the vegetables separately, with a little oil, a knob of butter, salt and water flush, until half cooked.
Butter the molds and then fill them with layers of potatoes and leeks (the first layer on the bottom and potatoes) and between one layer and one grated nutmeg (a little, not too much).
Bake for 15 minutes and serve reversing the molds into the dish.

Inspiration: Marrakesh Express