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Aligot Recipe

This rich, cheesy mash potato dish hails from the southern mountains of France. It is often served on its own,but makes a great, stick to the ribs, side dish.

  • Preparation
  • Cooking time
  • Rest time
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(19 votes) 3.5/5
Pour people
  • Floury potato(es) : 1.2 kg
  • Fresh tomme cheese : 400 g
  • Thick crème fraiche : 100 g
  • Garlic clove(s) : 2 whole
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • ETAPE 1

    remove the root end of the garlic cloves, smash and peel.

  • ETAPE 2

    Wash and peel the potatoes, then cut into medium chunks. Place in a pan along with the garlic cloves, cover with cold water, and add a generous amount of salt. Bring up to a boil, and simmer until cooked through, about 12 minutes.

  • ETAPE 3

    Coarsely grate or slice the cheese, and set aside.

  • ETAPE 4

    Drain the potatoes when cooked, but save the cooking water, just in case.

  • ETAPE 5

    Use a food mill to finely mash the potato and the garlic. Return the mash to the pan, and over a low heat, stir in the cheese, adding the creme fraiche by the spoonful to ease the stirring.

  • ETAPE 6

    The final texture should be smooth, loose and rather stringy. Add some the coooking water if you need to loosen the aligot.

  • ETAPE 7

    Check for seasoning, and serve hot.

Chef's tip

«Use potatoes that are ideal for mash such as Maris piper, King Edward or Bintje. Although an un-aged Cantal cheese is traditional, any young mountain cheese will do, as would a nice Cheddar.»

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