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
3 eggs
1 cup heavy cream
¼ cup cheese, Swiss or cheddar
2 tsp Dr. Cowan’s Garden Wild Ramp Powder
3 strips of bacon, anchovies, or 2 sausage
1 tbsp ghee
1 tbsp sea salt
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