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Scalloped Potatoes With Wild Leeks


Use wild leeks, ramps, green onions, or onions in this recipe for scalloped potatoes.


  • 6 cups sliced potatoes
  • 3 cups ramps or wild leeks
  • salt and pepper to taste
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese


Place a layer of sliced potatoes in a buttered 1 1/2-quart casserole, follow with a layer of ramps and a sprinkling of salt and pepper. Repeat layers, ending with potatoes. Combine chicken broth and heavy cream; pour over potatoes and ramps. Bake at 375° for 45 minutes, then top with grated cheese. Return to the oven for about 15 to 20 minutes, or until the potatoes are tender.
Serves 6 to 8.

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