Prep Time: 20 minutes

Cook Time: 1 hour

Yield: Serves 4 (or 2).

Spring wild edibles and potatoes made into a wild scalloped potato dish is easy to make, high on nutrition, low on cost with a taste you'll love.

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Ingredients

>> 1/4 cup butter
>> 1/4 cup all purpose (unbleached) flour
>> 2 cups milk
>> salt, pepper and garlic to taste
>> 6 medium potatoes, sliced thinly
>> 1 large onion, sliced thinly into rings
>> 2 cups finely chopped wild greens (I used day lily sprouts, garlic mustard, stinging nettles, trout lilies and motherwort)

Instructions

Preheat oven to 350°F.

In a medium saucepan over medium high heat, melt the butter. Stir in the flour and spices; once blended, add the milk. Stir constantly until boiling. Remove from heat.

Grease a 2-quart (2.5L) casserole dish. Layer half of the potatoes in the casserole dish. Then layer half of the onions, then half of the wild greens. (If you love onions, then you can slice a small onion to increase the onions in this recipe.) Using a ladle, pour half of the sauce over the vegetables. Then layer the remaining potatoes, onions and wild greens. Cover with the rest of the sauce.

Cover and bake 45 minutes. Uncover and continue baking 10 to 15 minutes until potatoes are tender.

Recipe Tip: You can add some leftover ham, chicken or canned corned beef to this recipe. Cut up the meat so that it is small, then add it between the potatoes and onions as you are layering.

Serving Tip: This can be served as a main dish for two people.

Ingredient Tip: Use whatever spices you desire to create an added flavour you'll enjoy. Paprika would go well with this, even some red cayenne for those who like a little heat.

Wild Edibles in Recipe: Garlic Mustard, Motherwort, Orange Daylily, Stinging Nettle, Trout Lily

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes