Potato and Wild Leek Gratin

A Delicious Side Dish to Showcase Ramps - a Seasonal Delicacy

May 8, 2009 Trish Coleman

Wild leeks are a rare and elusive treat only available in the spring. Pair them with potatoes and bacon for a fresh taste of spring.

Wild leeks (allium tricoccum) – also commonly known as ramps – are members of the onion family and their distinctive green shoots are one of the first signs of spring in the forests of Eastern Canada and the United States. They resemble green onions (scallions) with broad, pointed leaves but the flavour is stronger – closer to a mix of onion and garlic. Unfortunately, their season is short, usually running from late April to mid-May.

Sourcing and Preparing Wild Leeks

Wild leeks can be hard to find in stores but they are worth seeking out in Eastern Canada and the U.S. The best source is a farmer’s market or independent grocer as opposed to a supermarket chain. If you’re lucky enough to find them, they are a rare treat. The leeks can be braised, sautéed, roasted, grilled, pickled or even eaten raw. The entire plant is edible (except for the roots) and the leaves are especially delicious braised with roasted meats. Unfortunately, they are protected by law in the province of Quebec so you are not likely to find local ramps at the market.

This recipe takes advantage of the brief wild leek season in Eastern North America. It is an excellent accompaniment to roast chicken or grilled steak. The gratin is not exactly diet food but a little bit goes a long way. If you cannot find wild leeks, you can substitute green onions and a chopped clove of garlic – the flavour won’t be quite the same but it will still be delicious.

Potato and Wild Leek Gratin

Serves 4 – 6 as a side dish

  • 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

  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.

The copyright of the article Potato and Wild Leek Gratin in Seasonal Cooking is owned by Trish Coleman. Permission to republish Potato and Wild Leek Gratin in print or online must be granted by the author in writing.
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