Traditional Aubrac Aligot
Aligot is a traditional dish from the Aubrac region in southern France, known for its creamy and stretchy texture. It is made primarily from mashed potatoes blended with melted cheese, typically Tomme de Laguiole or Tomme d'Auvergne, along with butter, cream, and garlic. The mixture is vigorously stirred until it becomes smooth and elastic. Aligot is often served as a side dish, particularly with sausages or roasted meats. Its rich and comforting flavor, combined with its unique consistency, makes it a beloved specialty in French cuisine.
Ingredients
- 2.2 lbs Potatoes for mashing
- 15.87 oz Tomme fraîche cheese
- 4 Cloves of garlic
- 7.05 oz Crème fraîche
- Salt
- Pepper
Instructions
- Wash the potatoes.
- Slightly crush the unpeeled garlic cloves.
- Put the potatoes and garlic cloves in a pot. Cover with cold salted water (10 g of coarse salt per liter of water).
- Cook for about 40 minutes from boiling. Check doneness with the tip of a knife.
- Peel the hot potatoes and pass the flesh through a food mill.
- Use a garlic press to extract the pulp from the garlic cloves.
- Cut the Tomme fraîche into pieces.
- Slightly dry out the potato and garlic mixture in the pot over low heat, stirring regularly.
- Add the Tomme fraîche pieces and the crème fraîche. Stir vigorously until you obtain a homogeneous mixture. Salt and pepper to taste.
Video
Notes
RecettesCooking.com is the ultimate site for food enthusiasts worldwide.
With thousands of free recipes, it offers an incredible variety of dishes for all tastes.
Explore exotic, traditional, and innovative recipes, and elevate your meals to new heights!