Ramps Gratin
Transform seasonal ramps into a luscious comfort food with this Ramps Gratin, a creamy, cheesy bake perfect for celebrating spring’s fleeting wild leek harvest. Fresh ramps are blanched to preserve their bright, garlicky flavor, then nestled in a rich, velvety Gruyère-infused béchamel sauce. A golden breadcrumb topping, lightly toasted with Parmesan and olive oil, adds the perfect crispy contrast. This dish is simple to prepare, yet elegant enough for special occasions, making it an ideal side or a standalone centerpiece. Bursting with seasonal flair, this gratin is sure to captivate your taste buds while elevating your spring table.
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Recipe Information
Ingredients
- 1 bunch (about 12-14 ramps) ramps (wild leeks), cleaned and trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1 cup grated Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
Blanch the cleaned and trimmed ramps in a pot of boiling salted water for 30 seconds. Remove them immediately and submerge in ice water to stop the cooking process. Pat them dry and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring the mixture remains smooth. Cook the béchamel sauce for about 3-5 minutes, stirring often, until it thickens.
Remove the béchamel sauce from the heat and stir in the grated Gruyère cheese until melted and fully incorporated. Add salt, black pepper, and thyme leaves (if using).
Arrange the blanched ramps evenly in the prepared baking dish. Pour the cheese sauce over the ramps, ensuring they are fully coated.
In a small bowl, mix the breadcrumbs with the grated Parmesan cheese and olive oil. Sprinkle this mixture evenly over the cheese sauce.
Bake the gratin in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the gratin from the oven and let it cool for 5 minutes before serving. Serve warm as a side dish or enjoy on its own.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 25.9 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2053 mg | 158% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
