As my friends and family have come to expect by now (perhaps even a few readers), I always approach the holidays with a happy and salutary nod to tradition as well as a hearty and eager plunge into the not so traditional.

And so it is with Chanukah. I have to admit that I adore latkes. Not the smell, the copious amounts of frying, or the calories can deter me from making latkes (both regular and the sweet potato variety) every year. However, as is my wont, I am drawn to experimenting with new flavours and new combinations of oil and potatoes.

This year, a potato galette (French for free form) has taken the plain and lowly potato to altogether new heights. Combined with the harmonious pairing of garlic, shallots, thyme and Swiss cheese, this flat but flavourful potato dish, enlivened with the fruitiness of olive oil (which of course was the original oil used in the Temple) is sure to please even the most die hard of potato latke lovers. A potato gratin with mushrooms is a wonderful way to include potatoes and oil in your holiday meal without the frying. Croquettes, the last recipe, are a year-round friendly treat, but especially appropriate at Chanukah. Feel free to play around with the herbs to suit your preferences.

3 tbsp. extra virgin olive oil
2 large shallots, finely chopped
2 cloves garlic, minced
3 large Yukon Gold potatoes
1/2 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. pepper
1 1/3 cups grated Emmentaler or Gruyere cheese
1/2 cup grated Parmesan cheese

Preheat oven to 400. In small skillet set over medium heat, heat oil. Add shallots, garlic and thyme; cook, stirring, for about 3 minutes or until softened. Set aside to cool slightly.

Peel potatoes. Using mandolin or sharp chef’s knife, slice potatoes thinly. Transfer to bowl; toss with shallot mixture, making sure potatoes are well coated.

Arrange slightly overlapping layers of potatoes in bottom of lightly greased 8-in. French tart pan with removable bottom. Sprinkle with 1/3 of salt and pepper and 1/4 of Emmentaler and Parmesan. Repeat layers three more times so that there are 4 layers of potatoes in total with cheese on top.

Bake in centre of preheated 400-degree oven for 45 to 50 minutes or until potatoes are tender and top is golden and crusty. Let stand for 10 minutes before unmoulding and cutting into wedges. Makes 6 servings.

1/4 cup extra virgin olive oil
3 cups sliced mushrooms
4 cups thinly sliced onions
3 large cloves garlic, minced
1 tsp. dried rosemary, crumbled
4 Yukon Gold potatoes, sliced thinly (about 2 lb.)
1 tsp. salt
1/2 tsp. pepper
3/4 cup chicken broth

Preheat oven to 425. Heat half of oil in large skillet set over medium-high heat. Add mushrooms; cook, stirring occasionally, for about 10 minutes or until mushrooms are lightly browned and any excess liquid has evaporated. Add 1 more tbsp. oil. Add onions and garlic; sprinkle with rosemary and 1/4 tsp. each of the salt and pepper. Cook, stirring, for about 30 minutes or until onions are golden, adding 2 tbsp. of water if onions are sticking to the pan.

Arrange 1/3 of potato slices in bottom of lightly greased 11×7-inch glass baking dish. Sprinkle with half of remaining salt and pepper and half of onion mixture. Repeat layering one more time. Top with remaining potatoes. Pour broth all over. Drizzle with remaining olive oil. Cover with foil.

Bake in centre of preheated 425-degree oven for 30 minutes. Remove foil and bake for about 25 minutes longer or until potatoes are tender and the top is golden. Let stand for 10 minutes before serving. Makes 6 to 8 servings.

4 potatoes, peeled and cut into chunks (about 2 lb.)
2 tbsp. margarine
2 cloves garlic, minced
1/4 tsp. dried rosemary, crumbed (optional)
1/4 tsp. each salt and pepper
3 eggs
2 tbsp. all purpose flour
3/4 cup dry breadcrumbs
vegetable oil

In large saucepan of boiling salted water, cook potatoes, covered, for about 15 minutes or until tender. Drain well. Return to saucepan over low heat; stir for 1 minute to dry out.

Meanwhile, in small skillet, melt margarine or butter over low heat. Add garlic and rosemary, if desired; cook, stirring, for 3 minutes or just until fragrant. Set aside.

Pour garlic mixture over potatoes. Using potato masher, mash potatoes with salt and pepper; let cool completely. Stir in one of the eggs and the flour. Using 2 tablespoons for each one, form into croquettes.

In shallow dish, lightly beat remaining two eggs. Place breadcrumbs in separate shallow bowl. Dip croquettes, one at a time, into egg and then into breadcrumbs, coating well. Place on baking sheet lined with waxed or parchment paper.

In large deep skillet or wok, heat 1/4-in. of oil over high heat. Fry croquettes, in batches without overcrowding the pan and adding oil as necessary, for about 6 minutes, turning once, or until golden and heated through. Drain on paper towels. Makes 6 servings.