Aligot

Aligot

By
From
The Art Of The Larder
Photographer
Mike Lusmore

A regional French dish from the Massif Central. Whipping the potatoes with the cheese, cream, garlic, salt and pepper until smooth and slightly elastic makes it astonishingly good. It’s traditionally made with a Tomme cheese, but a good Cheddar or Lancashire will work here. Serve just warm, with some fried fat French-style sausages (Toulouse), cornichons or gherkins, boiled new potatoes and some crusty bread. It’s a Sunday night treat sort of supper.

Ingredients

Quantity Ingredient
600g floury potatoes, (about a dozen medium-sized)
salt
freshly ground black pepper
50g butter
1-2 garlic cloves, very finely chopped or crushed, to taste
2 tablespoons creme fraiche, sour or double cream
400g lancashire or cheddar cheese, grated

Method

  1. Boil the potatoes in salted water until tender. Drain, then either mash or put them through a potato ricer. Return the potatoes to the pan you used to boil them and put them over a very low heat to keep warm.
  2. Stir in the butter, garlic and cream. Gradually add the cheese a handful at a time, beating with a wooden spoon as you go.
  3. Once you have incorporated all the cheese add salt and pepper to taste and serve immediately.
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