Savoyard Matafan

Grate and squeeze. Peel 950 g potatoes to obtain about 800 g peeled potato, grate coarsely, then squeeze firmly in a clean cloth to about 700 g drained potato. Use Coarse grater, bowl and clean kitchen cloth. Time: 15 minutes. Temperature or condition: cool. Removing excess free water prevents a loose, steamed centre. Use the grater with a guard or stable hand position and keep fingertips clear. The grated potato is moist but no longer dripping, and about 700 g remains after squeezing.

Mix the batter. Whisk the eggs, flour, milk, salt and pepper until smooth, then fold in the drained potato only when the pan is nearly ready. Use Large bowl and whisk. Time: 10 minutes. Temperature or condition: room temperature. Late mixing limits oxidation and excess water release from salted potato. Do not taste raw batter because it contains raw egg and flour. No dry flour pockets remain and the potato is evenly coated in a thick batter.

Cook the first side. Melt half the butter in a 28 cm non-stick or well-seasoned frying pan, add the mixture and spread it to an even layer about 2 cm thick; cook over medium-low heat. Use 28 cm frying pan. Heat: medium-low. Time: 12 minutes. Temperature or condition: moderate pan heat. Moderate heat gives the raw potato time to soften before the crust burns. Hot butter can spit; keep the pan handle turned safely inward. The underside is deeply golden, the outer 2–3 cm are set and the centre no longer flows when the pan is gently shaken.

Turn and finish. Slide the galette onto a flat plate, invert the pan over it and turn the galette back into the pan with the remaining butter; cook the second side. Use 28 cm frying pan and flat plate. Heat: medium-low. Time: 12 minutes. Temperature or condition: moderate pan heat. A plate turn is safer than trying to flip a heavy thick galette in the air. Use dry oven gloves or a firm grip and keep hands away from hot fat. Both faces are deeply golden and the centre potato is completely tender when pierced, with no raw crunch.