emergency shelter.
snowy field and bare trees
Scott Falls, Alger County, Michigan
A forest bed of wild leeks
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Creamy Scalloped Potatoes With Wild Leeks
Creamy Scalloped Potatoes with Wild Leeks

Ingredients
4 cups thinly sliced potatoes
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1/4 cup onion, finely chopped
1/2 to 3\4 cup chopped wild leeks
1 1/2 cups cubed ham (optional)
Creamy scalloped potatoes with wild leeks, fresh from the oven.
Preparation:

White Sauce:
1.
Heat 3 tablespoons butter/margarine in saucepan over low heat until melted.
2.
Blend in flour, salt and pepper.
3.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
4.
Stir in milk then reheat to boiling, stirring constantly.
5.
Boil and stir 1 minute
Arrange sliced potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion, 1/2 of the wild leeks and half of the cubed ham.  Add 1/3 of the white sauce.
Top with remaining potatoes and sauce.  Dot with 1 tablespoon margarine.

Cover and cook in 350 degree oven 30 minutes.  Uncover and cook 60 to 70 minutes longer.  Let stand 5 to 10 minutes before serving.

Serves 6
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Return to:  Wild Leeks aka Ramps
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The following recipes contain ingredients found in the wilderness
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