Aligot
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Servings
4 people
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Calories
1228 kcal
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Course
Main Course
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Cuisine
French
Aligot
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Aligot is a French culinary specialty from Aubrac made from mashed potatoes, tomme cheese, cream, butter and garlic.
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Ingredients
- 3 lb potato mashed
- 16 oz. Aubrac tomme cheese tome aligot, fresh
- 1 cup heavy cream thick, whole
- 5 cloves garlic , peeled and halved
- ½ cup butter , cut into pieces
- salt
- black pepper , freshly ground
Equipment
- Potato masher
Instructions
- Peel and wash the potatoes.
- Place the potatoes and garlic in a large saucepan, cover them with cold water, and start cooking in cold salted water.
- Cook for 20 minutes from when it starts boiling again.
- Increase the cooking time if necessary, the potatoes must be well cooked for the purée.
- While the potatoes cook, cut the tomme cheese into thin strips. Set aside.
- When the potatoes are cooked, drain them with a slotted spoon and remove the garlic cloves.
- Pass the potatoes through a potato masher or vegetable mill to obtain a thin, creamy purée (do not use an electric blade mixer).
- In a small saucepan, heat the fresh cream without boiling it.
- In a Dutch oven, over low heat, add the mashed potatoes then add the butter and hot cream, gradually incorporating them into the mashed potatoes using a wooden spoon.
- Stir vigorously while keeping the pot on the heat. When the mixture is hot, gradually add the tomme cheese and continue to mix vigorously until the aligot forms ribbons.
- The aligot is ready when the mixture begins to spin.
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