Recently we’ve been enjoying wild garlic – or bears’ garlic as we call it here – in various forms. Our neighbour kindly allows me to harvest the leaves that grow beneath his Magnolia tree – no matter how hard I try I can’t get it to grow well in our own garden!
Pesto is still one of our favourites… I posted that recipe here a couple of years ago.
Apart from that we also had soup (see recipe here)…
… quiche with cheese and wild garlic leaves…
… home-made bread rolls with a few leaves stuffed in each before baking…
… and this delicious potato and wild garlic gratin…
Here’s the gratin recipe – I can really recommend it!
Potato and Wild Garlic Gratin
- 700g (1.5 lbs) waxy potatoes
- 75g (2.5 oz) wild /bears’ garlic leaves, roughly chopped
- 200ml (4/5 cup) cream
- 100ml (2/5 cup) milk
- 1 egg
- salt and pepper
- 175g (6 oz) tasty cheese, grated (Cheddar/Parmesan/Bergkäse etc)
Peel and thinly slice the potatoes and parboil for 3-5 minutes. Drain and set aside to cool a little.
Preheat oven to 200°C/400°F. Beat the cream, milk and egg together with a fork and season with salt and black pepper. Butter an ovenproof dish and layer in the potatoes, wild garlic and cheese – at least two layers, finishing with a cheese layer. Pour the cream mixture over the top. Bake for about 25 minutes, or until the top is brown and crispy.
Have you ever used wild garlic?