Vegan Potato Galette



This totally worked. Husband and I were eating roasted turkey for dinner and wanted some potato action to accompany. But I only had two healthy-sized Yukon Golds to my name. This was not enough to justify mussing up my stand mixer to make mashed potatoes. Also, husband no likey dairy. What to do what to do.

This. Note. Really good if you have a mandolin to slice the potatoes super thin. If you don’t have, get your sharpest knife and slice as thin as you can. May need to increase covered baking time to make sure taters are nice and tender.

Vegan Potato Galette

Serves 2 as a hearty vegan entree with nice green salad, or 4 as a side

Preheat oven to 400 degrees

2 big Yukon Gold potatoes (about two pounds worth), washed and peeled

3 Tablespoons Earth Balance, cut into small pieces, plus more to butter baking dish

2 Tablespoons non dairy cream cheese

1/2 cup unsweetened almond milk

pinch ground nutmeg

1/4 tsp dried thyme, crushed between fingers to release oils

1/4 tsp sea salt

1/8 tsp (or pinch) cracked pepper

1/4 cup caramelized onions and garlic*

*Thinly slice one medium onion. Melt one tablespoon of Earth Balance. Add onions and cook over medium heat until brown, about 20 minutes. Once onions are done, add 2 cloves of chopped garlic. Let cook one minute. Turn off heat. Salt and pepper to taste.




Butter dish (I used a 9-inch round cake pan). Slice potatoes. Starting in the middle of your dish, place potatoes in a fan style, overlapping slightly and working your way out until you have a single layer covering the entire pan. Repeat until all slices are in place. Combine milk, nutmeg, thyme, salt, and pepper and set aside. Spread onions and garlic, dot with Earth Balance and cream cheese. Pour milk mixture over potatoes. Cover and cook for 45 minutes. Uncover and cook another 40 minutes or until golden, crusty, and bubbly. Devour.


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