I have a weakness for simple pancakes that smell of country cooking, the kind you make without any fuss: a nice hot pan, potatoes, and a garlic aroma that everyone agrees on.
I have truly adopted the Occitan galette as a “chic backup dish”: three steps, basic ingredients, and you get a large golden disc to share, crispy on the edges and melting in the center.
In essence, it's a cousin of rösti, but with a true Southwestern signature : duck (or goose) fat and the garlic-parsley duo. The onion adds a creamy texture and a touch of sweetness. The secret lies in the balance between the moisture of the potatoes and the heat of the pan: the goal is to sear, not boil.
I often serve it with a tangy salad (vinegar, mustard), because it cuts through the richness and brightens up the galette. Nutritionally, it's fuel: carbohydrates for energy, a little protein from the egg, and fiber if you keep some of the potato skins on.
You can also adapt the technique: thicker for a very creamy center, or thinner for maximum crispiness. But the base remains the same: grated potatoes, generous seasoning, and patient baking until a beautiful crust forms.
Recipe for the Occitan Galette
4
people17
minutes28
minutes517
kcal45
minutesA rustic galette from the Southwest, golden and fluffy, flavored with garlic and parsley. Grated potatoes, a little onion, duck fat, and it sizzles in the pan.
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Ingredients
900g potatoes (firm flesh, Charlotte type)
1 yellow onion (approx. 120g)
2 garlic cloves
1 bunch of flat-leaf parsley (approx. 15g)
2 eggs
35g of flour
45g of duck fat
12 g of fine salt
Black pepper
Preparation steps
- Peel the potatoes (or leave a little of the well-washed skin on), then grate them coarsely. Place them in a clean tea towel and squeeze out the excess water over the sink: this is the key to a crispy potato pancake.
- Peel and grate the onion (or slice it very finely). Mince the garlic and parsley.
- In a large bowl, combine potatoes, onion, garlic, and parsley. Add the eggs, flour, salt, and pepper. Mix by hand to coat well: the mixture should hold its shape without releasing any liquid.
- Heat 30g of duck fat in a large frying pan (26–28cm) over medium-high heat. When the fat is hot, pour in the mixture and press it into an even patty (2 to 2.5cm thick).
- Cook for 12 to 14 minutes without touching it: you're looking for a nice golden crust. If it's browning too quickly, lower the heat slightly.
- To turn over, slide the galette onto a large plate. Add the remaining duck fat to the pan, then turn the galette over by sliding it from the plate into the pan (raw side down).
- Cook for another 12 to 14 minutes. The galette is ready when it is golden brown on both sides and the center is cooked (insert the tip of a knife: it should go in without resistance).
- Let your Southwest galette rest for 2 minutes off the heat, then cut into slices. Serve hot, ideally with a well-dressed green salad.
📊 Nutritional Information
1 serving (approx. 285g)
| Nutrient | Value |
|---|---|
| Calories | 517 kcal |
| Proteins | 12g |
| Carbohydrates | 77g |
| including sugars | 4g |
| Lipids | 19g |
| including saturated fatty acids | 6g |
| Fibers | 7g |
| Sodium | 1240mg |
| Vitamins | |
| Vitamin C | 55% AJR |
| Vitamin B6 | 35% AJR |
| Vitamin B9 | 18% AJR |
| Minerals | |
| Potassium | 34% AJR |
| Phosphorus | 22% AJR |
| Iron | 16% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
For a clean cut, wait 2 minutes after cooking: the steam subsides, the Occitan galette firms up and you keep the crispiness.
💡 Chef's Tips
If your mixture releases a little water despite squeezing, add 1 tablespoon of flour (no more) and slightly increase the heat at the start to brown it. For an even crispier Occitan galette, press it down firmly and avoid making it too thick.
🔄 Variations
- For a more rustic version: replace 200g of potatoes with 200g of grated sweet potato (cooking time is the same, but the taste is milder).
- Garden herb version: replace half the parsley with chives or a little fresh thyme.
