Aligot is a French dish of mashed potatoes with cheese. The mountain cheese used is soft and mild in taste, and melts well. Aligot can be stretched into ribbons because of the melted cheese.
The main thing:
Other stuff:
View the original recipe via:
https://ohmydish.com/recipe/aligot-french-mashed-potatoes-with-cheese
tip: instead of tome fraîche de l'aubrac, you can use cantal, salers or any other fresh young cheese that melts well.
Peel and crush the garlic cloves. Peel the potatoes and cut them into chunks. Put them in a pan with water and salt and bring them to a boil.
Boil the potatoes for about 15 minutes. The exact time depends on the size of the potatoes.
Grate the cheese and weigh the crème fraîche, as it is important that you are ready to finish the purée as quickly as possible.
Drain the potatoes and press them through a fine sieve with a large spoon. Immediately stir in the cheese and crème fraîche. You can pull ribbons from a good aligot.
Season with salt and pepper and serve immediately. Enjoy your meal!
What is tome fraîche de l'Aubrac?
Tome fraîche de l'Aubrac is a French mountain cheese. Aubrac is an area in the Massif Central in France. It is a soft, fresh and unsalted cheese. The cheese is made from raw, whole milk.
Where can I buy Aubrac cheese?
It is rare to find this cheese in a supermarket. You will probably need to visit a specialist cheesemonger.
