2 tablespoons Extra Virgin Olive Oil
6 slices Bacon, chopped small
2 each Ramps, ends trimmed, chopped
Unsalted Butter, as needed
¾ pound Potatoes (Dutch Yellow Potatoes,
Gemstone or other small potato), sliced very thin
1½ cups Gruyere Cheese, shredded
1½ cups Cheddar Cheese, shredded
2 cups Heavy Cream
Kosher Salt and Freshly Ground Black Pepper, to taste
Melissa's Herb Grinder
, to taste
1 bunch Melissa's Fresh Basil
, stems removed, cut into ribbons
Preheat oven to 375ºF.
Heat the olive oil in a sauté pan and add the bacon. Cook until bacon is crispy and then add the ramps. Season with the salt, pepper and grinder and cook until the ramps are slightly caramelized, stirring often.
Butter the bottom and sides of a casserole dish.
Spread one layer of potatoes across the bottom of the dish, slightly overlapping each slice.
Top the layer with half of the ramps. Top that layer with a mixture of half of the cheese.
Pour half of the cream over the top and season. Place another layer of potatoes, ramps, cheese and the basil. Season again.
Place third and final layer of potatoes on top and pour in the rest of the cream. Add more seasonings, cover with foil and place in the oven.
Bake for 1½ hours, remove the foil and bake for an additional ½ hour. Remove it from the oven and let it rest for 30 minutes. Cut and serve.
Makes about 12-14 servings