Ramp Au Gratin Potatoes
Ramps look like a cross between a green onion and a leek – but they have a pungent oniony-garlic flavor softened with a hint of sweetness. Also known as wild leeks, ramps are a sign it’s spring!
In my bag from my local CSA (community supported agriculture), Fresh Fork Market, I had a bunch of fresh ramps in need of a home. I paired them with a creamy au gratin recipe.
How do you cook with ramps? It’s easy. Wash them and then slice them thin as you would green onions. Remove any filmy parts that may be coming off the white ends already. For this recipe I used the entire ramp—white and green parts. Time to get cooking!
6 Medium potatoes (Red, Yukon, regular, or a combination)
3 tbsp. butter
¼ cup onion, diced small
1/4 -1/2 cup sliced ramps
3 tbsp. all-purpose flour
1 tsp. salt
¼ tsp. ground pepper
¼ tsp. ground thyme (or 1 1/2 tsp. fresh)
1 can (12-oz.) evaporated milk
½ cup half and half
½ cup water
1/3 cup grated Parmesan cheese
1 clove garlic, diced (opt.)
- Preheat the oven to 350 degrees Fahrenheit.
- Peel potatoes and then slice thin. I used my food processor with the slicing attachment.
- Place the thin-sliced potatoes into a pot and fill with water and a generous helping of salt. Bring to a boil over medium to high heat on the stovetop. Cook until the potatoes are just barely fork tender (about 4 minutes) and drain.
- Coat a 8” x 8” or similarly sized casserole dish with cooking spray. Place the potatoes onto the greased dish. Top the potatoes with the cheese.
- In a saucepan melt the butter on medium-high heat and add in the onions. Saute until translucent (about 4 minutes). Add the ramps and the garlic and sauté for another minute.
- Turn the heat to low and add the evaporated milk and seasonings.
- In a measuring cup, whisk the flour into the half and half and water until fully combined. Slowly pour into the saucepan and gradually bring to a boil stirring constantly. Simmer until thickened (about 3 minutes).
- Pour the sauce over the potatoes and bake for 25 minutes. Broil the potatoes on high for 3 minutes to crisp the top. Allow the potatoes to sit for 5 to 10 minutes before serving.
Make it a meal—add in cubed ham, steamed broccoli or whatever else you might have leftover in the fridge.
*Tweaked from a recipe for Scalloped Potatoes from Very Best Baking.