Ingredients
- 1 Tablespoon neutral oil, such as canola or safflower
- 3 to 4 medium russet potatoes
- ¼ cup chopped wild leeks (white part only), approximately 10 to 12 wild leeks (ramps) – reserve green leaves for another use such as braising or soups
- 4 cooked bacon rashers, crumbled into bits (optional – omit for vegetarians)
- Salt & pepper, to taste
- 2/3 cup half-and-half
- ½ packed cup grated aged sharp cheddar
Preparation
Step 1
1.Preheat oven to 375 degrees Fahrenheit.
2.Pour oil into a 9 X 5 X 3-inch loaf pan and rub over bottom and sides to coat. Set pan aside.
3.Wash and scrub potatoes well (leave the skins on if desired). Using a mandoline or sharp knife, carefully cut potatoes into thin slices, approximately 1/8” thick.
4.Place two layers of potato slices in the bottom of the loaf pan. Sprinkle with approximately a half-tablespoon each of the wild leeks and bacon bits. Add a dash of salt and fresh ground pepper.
5.Continue layering potato slices and sprinkling with wild leeks and crumbled bacon until you are approximately 3/4” from the top of the loaf pan.
6.Pour half-and-half over potato-wild leek mixture. Top with grated cheddar.
7.Bake for approximately 35 to 40 minutes or until golden and bubbly.
8.Serving suggestion: Serve as a side dish with grilled or roasted meats or as a main dish with salad.