Serves 6 persons:

1/2 kg Efko Fine Harvest potatoes (mealy)
15 dag leeks
1 / 8 l whipped cream
10 dag greaves
1 tbsp marjoram (fresh, chopped)
4 sheets of gelatine
salt, pepper, marjoram, oil

Method:
Grease small ramekins or coffee cups with oil. Peel potatoes and boil in salted water. In the meantime cut the leeks into long strips and wash thoroughly and then cut into ca. 1 cm pieces.
Leave the leeks to boil for a short while, strain, rinse and then leave to drain. Coarsely chop the greaves and then briefly fry.
Allow the gelatine to soak in cold water. Strain potatoes, then leave to drain, crush while still warm. Add whipped cream, greaves, marjoram and leeks into the mix, then salt and pepper.
Fill ramekins or coffee cups with potato mix. Gently tap the sides of the ramekins or coffee cups a few times to ensure that the potato mix is distributed evenly. Place the potato tarts in the refrigerator to be set (takes about 4 hours). Shortly before serving, place the ramekins or coffee cups briefly in hot water and then turn on the tarts plates.
Decorating your potato tarts with chopped herbs will make them look even more appetising.