Aligot

This is utterly indulgent and perfect for all the left over cheese you might have after Christmas and new years. It’s a fondue in a mash. So basically it’s perfect. Perfect, I say.

Ingredients:

1,5 kg of rooster potatoes; 750 g of cheese (this ideally will be cantal cheese or some tomme but you can use any cheese you have really); 1 pot of creme fraiche, freshly cracked black pepper and 3 cloves of garlic.

Method: 

Peel your potatoes and place them in a large pot of cold water. Bring the water to the boil and cook until the potatoes are cooked through. Drain and mash (of you have a potato ricer then you’re laughing!) Grate your cheese (if you’re using soft cheese just make sure you take any rind of it). In a small pot, slowly warm up the creme fraiche and grate the garlic into it. Add your cheese to the potatoes and work it through until it’s all melted. Add your cream at the end and mix it all in. This is mash is incredibly thick and shiny for all the cream and butter in the world. Add your black pepper. Best serve with a nice chunky pork chop. Some braised cabbage would be grand too!

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Excuse the steam!

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2 thoughts on “Aligot

  1. It doesn’t really like real aligot. Try with “tome fraiche” and not Cantal cheese (too strong) and make a real mashed patatoes.

    1. The cantal was very young and fresh so wasn’t too strong at all. It was a real mashed potato. The picture is of a reheated left over portion. It was nice and smooth and shiny on the day!

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