Hurricane Teddy, despite hurtling towards Nova Scotia hundreds of miles away, has still managed to deliver high winds and huge waves to the Island. This is great news if you like to surf, or if you were really looking forward to reacquainting yourself with your favorite sweater (it’s been downright chilly, too). But on top of the blustery weather, the days have shortened up so much that sunset now collides with dinnertime. We’re cooking in the dark again.

The only proper response to all this is to muster comfort in the kitchen. Time to resurrect fall favorites. I started with something I haven’t made in a long time: a potato galette.

I’m a sucker for dishes that are fun to put together and this “potato pie” is one of them. I’ve made variations of these over the years, but almost always with gruyere cheese and a bit of rosemary. Layered and baked in either a tart pan or a cheesecake pan (anything round with a removable bottom), this Gruyere Potato Galette with Fall Herbs can just as easily be a side dish for roast meat as it can be a part of a vegetarian supper with a cup of soup (Tomato Ginger-Bisque?) and a green salad.

I’m thinking it would go really well with Crispy Roasted Chicken Thighs with Garlic, Lemon and Rosemary (double rosemary, but what the heck!) or Simple Roast Chicken, with or without the gravy.

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