Aligot
May 24
5 min read
No comments
A cheesy mashed potato dish from the Auvergne region of France.
Aligot is a delightful and indulgent dish hailing from the Auvergne region in France. It is a creamy and cheesy mashed potato dish that features the unique addition of melted cheese, typically Tomme de Laguiole or Cantal cheese. The result is a stretchy and gooey texture that makes every bite irresistible. Aligot is a perfect side dish to accompany roasted meats or serve as a comforting main course. Enjoy the cheesy goodness of Aligot for a satisfying and decadent culinary experience.
Ingredients
- Potatoes — 1 kg (2.2 lbs), peeled and cut into chunks
- Milk — 240 ml (1 cup)
- Butter — 60 g (1/4 cup)
- Garlic — 2 cloves, minced
- Tomme de Laguiole or Cantal cheese — 300 g (10.5 oz), grated
- Salt — 1 teaspoon
- Black pepper — 1/2 teaspoon
Directions
1. Place the peeled and cut potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2. While the potatoes are cooking, heat the milk and butter in a small saucepan over low heat until the butter is melted. Keep warm.
3. Drain the cooked potatoes and return them to the pot. Mash them using a potato masher or a ricer until smooth.
4. Add the minced garlic, grated cheese, warm milk mixture, salt, and black pepper to the mashed potatoes. Stir well to combine.
5. Place the pot over low heat and continue stirring vigorously with a wooden spoon or a whisk until the cheese is fully melted and the mixture becomes stretchy and elastic, about 5-7 minutes.
6. Continue stirring the Aligot to achieve a smooth and homogenous texture.
7. Once the Aligot reaches the desired consistency, remove it from the heat.
8. Serve the Aligot immediately while it's still warm and stretchy.
9. Enjoy the creamy and cheesy goodness of Aligot as a side dish or a main course!