By Joe Cowan
Director of Operations
I have started revisiting classic recipes from Julia Child’s cookbook Mastering the Art of French Cooking. Gratin of potatoes is one of my favorite recipes of all time. A great pairing for potatoes is leeks as in a potato leek soup or potato pancakes, but for this recipe I substituted Wild Ramp Powder to gives the dish a slight tang to go along with all that creaminess. Ramp Powder or Leek powder should provide a subtle contrast along with a slightly more generous twist of freshly ground peppercorns. I made my gratin of potatoes with a small side of chicken bone broth gravy and two heads of bok choy from one of our garden pots. Those were simmered in nothing but the bacon fat just until wilted.
6 yellow potatoes, cut into thin slices
1 onion, chopped
2 cloves garlic
2 tbsp butter
1 cup heavy cream
¼ cup cheese, Swiss or cheddar
3 strips of bacon, anchovies, or 2 sausage
1 tbsp ghee
1 tbsp sea salt
- In a small frying pan, heat the ghee on medium heat and add the bacon. Crisp on both sides and set aside for later.
- In the same pan add the butter on medium heat. Sweat the garlic and onions and allow them to deglaze the pan. Before they are overly cooked remove them from heat and set aside with the bacon.
- Meanwhile, in a large saucepan, bring 3 quarts of water and the salt to a boil. Add the potatoes and cook until gently cooked. They should be soft but not falling apart. Once cooked strain and pat dry, squeezing out all of the water.
- In a small bowl whisk the eggs and heavy cream together with the Wild Ramp Powder and allow it to bloom.
- Add the butter, garlic, onions, and bacon to the potatoes and mix together with salt and pepper. Assemble the potato mixture in a 9 inch baking dish adding the eggs, cream, and powder over the top.
- Sprinkle on the cheese and bake at 375 degrees for 30-35 minutes or until the top is golden brown.