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.