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Recipe : **** Aligot Potatoes

Aligot Potatoes
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Course:
Side Dish

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Tome of Aubrac (cheese) is made in Laguiole in the heart of the region where Aligot is the traditional dish.Serve your aligot with a roast sausage or a free range pork roast, or you could even try it with seafoods (lobster, Dublin bay prawns) or panfried medallions of monkfish in olive oil
 

Recipe's Ingredients

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  • salt
  • pepper
  • clove of garlic
  • 1 kg of floury potatoes
  • 100 g of butter
  • 400 g of tome de savoie
  • 250 g of creme fraiche

  • Recipe preparation steps

  • 1
    Prepare a classic mash potatoes, add to this purée the butter and the creme fraiche.
  • 2
    Season with, salt peppers and a hint of garlic.
  • 3
    Heat up the mash and add the cheese cut in small strips, then stir slowly with a wooden spoon.
  • 4
    When the mixture becomes stringy the Aligot is cooked.
  • Ready !