Creamy Scalloped Potatoes With Wild Leeks
Creamy Scalloped Potatoes with Wild Leeks
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 opion, 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.

White Sauce:
Heat 3 tablespoons butter/margarine in saucepan over low heat until melted.
Blend in flour, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk then reheat to boiling, stirring constantly.
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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We at do not make any warranties as to the safety of consuming any wild foods and accept no liability or responsibility for any consequences resulting from the use of any wild plants.  If you have any doubts whatsoever about the identification of any wild plant or mushroom, don't eat it!

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Scott Falls, Alger County, Michigan
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The following recipes contain ingredients found in the wilderness