![\"Ramp](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/10\/Ramp-Au-Gratin-Potatoes-1024x576.png\")
Ramp Au Gratin Potatoes<\/p>\nRamp Au Gratin Potatoes<\/p>\n
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3 lb. gold potatoes, skin on and sliced<\/p>\n
2 C. fresh sourdough bread crumbs<\/p>\n
1 C. yellow onion, sliced<\/p>\n
1 pt. heavy cream<\/p>\n
15 oz. whole milk ricotta cheese<\/p>\n
5 oz. grated parmesan cheese<\/p>\n
2 oz. chopped ramp leaves<\/p>\n
2 oz. blanched ramp leaves<\/p>\n
1 stick (8 T.) unsalted butter<\/p>\n
\u00bc C. Italian parsley, minced<\/p>\n
4 T. garlic, minced<\/p>\n
3 T. all-purpose flour<\/p>\n
2 T. fresh thyme, minced<\/p>\n
1 T. Worcestershire sauce<\/p>\n
1 T. fresh lemon juice<\/p>\n
1 tsp. Kosher salt<\/p>\n
1 tsp. cracked black pepper<\/p>\n
\u00bd tsp. ground nutmeg<\/p>\n
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Slice the potatoes, skin on, to about \u00bc inch thickness into cold water. Give them a good mix, empty, and replace the cold water to cover the potatoes. Salt lightly and bring to a boil. Cook until just tender\u2014about 8 to 10 minutes\u2014and strain. The potatoes should still be firm yet cooked through. You can cool them on a sheet tray while making the ricotta cream. While the potatoes are boiling, blanch the ramps in the same water for 5 to 10 seconds, remove, set aside, and let them cool. Puree the blanched ramps until smooth. Add a touch of water if necessary. For the ricotta cream, start by adding the butter, garlic, onion, and thyme to a pot on medium-high heat. Cook until the onion begins to brown on the edges. Add \u00be of the chopped ramps and stir. Whisk in the flour and cook until the roux is golden brown\u2014about 1 minute. Reduce to low heat. Add the Worcestershire and stir in the heavy cream. Now stir in the ricotta and blanched ramps. The mixture should be quite thick. Lastly, mix in the nutmeg, parsley, half of the parmesan, salt, pepper, and lemon juice. Remove from the heat. Mix the bread crumbs with the remainder of the parmesan and chopped ramps. Add the potatoes to the baking dish. In this case, I’ve used a classic 9×13 Pyrex. Pour the ricotta cream over the potatoes and gently stir until it’s evenly mixed with the sliced potatoes. Press down with a spatula or large spoon to even the top. Add the bread crumbs evenly over the top and press lightly until the surface is even. Bake, covered in tin foil, at 375\u00baF for 30 minutes. Remove the tinfoil and cook for another 30 minutes. Kick the heat to 450\u00baF for the last ten minutes to brown the top. Remove from the oven, let stand for 15 to 20 minutes, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ramp Au Gratin Potatoes 3 lb. gold potatoes, skin on and sliced 2 C. fresh sourdough bread crumbs 1 C. yellow onion, sliced 1 pt. heavy cream 15 oz. whole milk ricotta cheese 5 oz. grated parmesan cheese 2 oz. chopped ramp leaves 2 oz. blanched ramp leaves 1 stick (8 T.) unsalted butter \u00bc C. Italian parsley, minced 4 T. garlic, minced 3 T. all-purpose flour 2 T. fresh thyme, minced 1 T. Worcestershire sauce 1 T. fresh…<\/p>\n