Vegan Potato Galette with Rosemary, Thyme and Caraway

The flow of life is generally steady, the course is chosen and followed and down that path surprises or stumbling blocks  show up.  Over the past year I was stricken with a sudden and swift dairy and nut allergy.  It literally showed up overnight but it took me a whole year to realize that I must be dairy free.  My beloved butter has been the last to go. So now I am on a quest to find creamy goodness without dairy or everything tasting like a coconut as many vegan recipes rely heavily on the coconut.  

This is a simple, crisp and delicious recipe.  For a non-vegetarian version swap out 2 tablespoons of the olive oil for 2 tablespoons of rendered and melted bacon fat.

If you prefer butter and a cast iron pan, see this recipe.

Vegan Potato Galette with Rosemary, Thyme, Caraway and Onions

¼ cup (4 tablespoons) extra virgin olive oil

2 tablespoons non-dairy butter like Earth Balance

1/2 teaspoon caraway seeds

1 teaspoon (or more) kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds Yukon Gold potatoes cut into 1/8'-thick slices with a mandolin slicer

1 small thinly sliced sweet onion

Preheat to 425°.

Arrange a rack in middle of oven.

Line a baking sheet with parchment paper or use a Silpat rated for 425°.

Set the ring portion of your 9 inch spring form pan on the paper.

Toast caraway in a small skillet over medium heat until fragrant, about 1 minute and let cool slightly.

Crush in with mortar and pestle or with a rolling pin or meat mallet.

In a large bowl toss to coat potatoes, olive oil, salt, pepper, crushed caraway seeds.

Arrange 1/4 of potatoes in an even layer inside ring on baking sheet to create a solid overlapping base.

Toss onion in a large bowl with 1 Tbsp. melted dairy-free butter, or regular butter if using.

Arrange 1/3 of onion over potatoes.

Repeat layers two more times for a total of 3 potato and 2 onion layers.

Finish with a layer of potatoes.

Carefully remove ring.

Bake until potatoes are tender, about 45 minutes.

Dot the top of the galette with small bits of the remaining tablespoon of butter (vegan or regular).

Bake for 5 to 10 minutes until edges of potatoes are deep golden and top is crisp

Run a thin spatula under galette to loosen from foil and move to a serving dish.

Season the galette with salt and pepper.

Potato Soup

I have been on a potato soup odyssey. I want to recreate the tasty versions I have had a various bars and restaurants.  This is my fourth version of potato soup. I was listening to the Splendid Table and heard Dawn Weld of the Rock Cafe talking about her potato soup and thought how am I going to get this recipe and then it showed up in my email (thank you Splendid Table).

The soup was good - I thought too much bacon and I didn't use all the water the recipe says to.

Potato Soup with Bacon

Serves 6

4 thick-cut bacon slices or whatever style you have on hand

1 small yellow onion, grated or finely chopped

3 garlic cloves, finely minced or pressed through a garlic press

2 teaspoons salt

9 (about 3 pounds) russet potatoes, peeled and quartered

2 cups whole or low-fat milk

½ teaspoon freshly ground black pepper

Finely chopped chives, for serving (optional)

For the bacon:  Heat a large skillet over medium-high heat. Place the bacon in the pan, reduce the heat to medium, and cook until browned and crisp, about 6 minutes. Transfer the bacon to a paper towel-lined plate. Add the onion, garlic, and ¼ teaspoon of salt to the pan and cook until the onion is soft and the garlic is fragrant, about 2 minutes. Crumble the bacon back into the skillet, turn off the heat, and set aside.

Potatoes:  Bring the potatoes to a boil in a large pot with 4 cups of water and 1-½ teaspoons of salt. Reduce the heat to medium and simmer until they're tender and just starting to break apart, 20 to 25 minutes. Remove from heat. Using a potato masher or wooden spoon, smash the potatoes in the pot with the water until they're mostly broken up (you want to keep some chunky potato bits).

Soup:   Heat the milk in a small saucepan or the microwave until hot, and then add to the potatoes. Stir in the bacon and onion mixture, the remaining ¼ teaspoon salt, and the pepper. Return to the stove, and continue to simmer until the soup is slightly thickened, about 5 minutes.

Sprinkle with chives, if using, and serve hot.