Corrèze Millassou Grated Potato Galette
Millassou in Corrèze is a potato dish, and that distinction matters because similar names elsewhere in south-western France can refer to sweet cornmeal preparations. The Corrèze form here is a thick savoury galette of raw grated potato with garlic, onion and parsley. There is no cornmeal, pumpkin or sweet batter, and this preparation also omits the optional egg or bacon found in some local household variations.
The potato is grated raw and allowed to drain rather than being turned into purée. Draining removes free water while keeping enough surface starch to help the galette bind. Garlic, onion, parsley, salt and pepper go in only shortly before cooking so the potato does not sit salted and release a new pool of water. The mixture is then spread about 2–2.5 cm thick in a 28 cm oiled frying pan.
Both sides need controlled heat and time. The first face cooks until deeply browned and structurally set; the heavy galette is then transferred to a flat plate and inverted back into the pan with the remaining oil. The second face continues until a skewer meets no raw resistance in the centre. A crisp dark-golden crust is desirable, but fully tender potato at the core is the doneness cue that prevents the browned exterior from hiding an undercooked middle.
