Aligot
Aligot is a traditional dish from the Aubrac, a region in the Massif Central in France. It is made mainly from mashed potatoes, tome fraiche (a cheese specific to the area) and cream or butter. Everything is stirred together until it turns smooth, glossy and wonderfully stretchy, almost elastic, thanks to the cheese.
Ingredients
- 500 g potatoes
- 200 g fresh tome from the Aubrac
- 1 clove garlic
- 125 g creme fraiche
Method
- Peel the potatoes and cut them into rough cubes.
- Cook them in boiling water for 30-35 minutes.
- Meanwhile, cut the tome into thin slices.
- With a wooden spoon, stir the mash over low heat, always stirring in the same direction. This is what makes the aligot "stretch"
- Pour in half of the creme fraiche and stir.
- Once it is well combined with the mash, add the other half of the creme fraiche.
- Keep stirring in the same direction.
- Add the slices of tome a few at a time, making sure each addition is fully melted into the mash before adding the rest of the cheese.
- Stir until you get the right texture.
- Add a knob of butter and stir.
- Serve.
Notes
The recipe still needs a bit of work but the essentials are there. I have not managed to get a really good stretch yet.
