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Aligot
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Aligot

Aligot is a French culinary specialty from Aubrac made from mashed potatoes, tomme cheese, cream, butter and garlic.

Servings: 4 people
Calories: 1228 kcal
Course: Main Course
Cuisine: French

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

    Cup of Yum
  1. Peel and wash the potatoes.
  2. Place the potatoes and garlic in a large saucepan, cover them with cold water, and start cooking in cold salted water.
  3. Cook for 20 minutes from when it starts boiling again.
  4. Increase the cooking time if necessary, the potatoes must be well cooked for the purée.
  5. While the potatoes cook, cut the tomme cheese into thin strips. Set aside.
  6. When the potatoes are cooked, drain them with a slotted spoon and remove the garlic cloves.
  7. Pass the potatoes through a potato masher or vegetable mill to obtain a thin, creamy purée (do not use an electric blade mixer).
  8. In a small saucepan, heat the fresh cream without boiling it.
  9. 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.
  10. 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.
  11. The aligot is ready when the mixture begins to spin.