Scalloped Potatoes With Ramps
The distinctive bite of ramps adds a new dimension to this recipe for the family classic, Scalloped Potatoes. If you don't have fresh ramps or wild leeks, defrosted frozen ones will work nicely.
Butter a 1 1/2 quart casserole and put in a layer of sliced potatoes, followed with a layer of ramps and a sprinkling of salt and pepper. Repeat with remaining ingredients, ending with a layer of potatoes.
Mix the chicken stock and heavy cream and pour into the casserole covering the potatoes and ramps.
Preheat the oven to 375° and bake covered for 45 minutes.
Remove the cover, top with grated cheese and return to the oven for about 15 to 20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Serves 6 to 8.