As a request for ramp recipes came in, I found myself challenged. I am not a fan of ramps….at. all. My family eats them, but the ways that they have been prepared have been pretty much limited to fried with potatoes, mixed in with hamburgers, raw or pickled. I knew there had to be more appealing ways to serve this “Spring-time” treasure. So this is what I came up with. Hope you give them a try!
1 pound pork sausage
2 cups grated cheddar cheese
2 cups milk
10 potatoes, sliced
1. In a skillet, fry sausage, stirring as it fries. Beat eggs, add milk and set aside.
2. In large baking dish, layer potatoes, sausage and chopped ramps. Pour egg and milk mixture over layers. Top with grated cheese.
3. Bake at 350 degrees until potatoes are tender.
Scalloped Potatoes and Ramps
6 cups sliced potatoes
3 cups ramps, chopped
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.