Aligot with cheese: the easy recipe
Discover my aligot recipe, a comforting dish originating from Aubrac. This very indulgent purée divinely blends potatoes and cheese, and pairs perfectly with fresh sausage or a rib of beef.
Ingredients · Servings 4 people
- 500g potato
- 220g grated tomme cheese
- 30g butter
- 100 ml milk
- 2 tbsp thick whole cream
- 1 clove of garlic
- cell
- pepper
Method · 25 min
- Cook the potatoes in their skins in a large pot of boiling water. Once cooked, peel the potatoes.
- Mash the potatoes using a food mill (or potato ricer) and mix them with the chopped garlic clove. Put the mash in a saucepan over very low heat.
- Stir in the butter, milk and cream. Season with salt and pepper.
- Add the grated Tomme cheese little by little, mixing between each addition and stretching the mixture as much as possible so that the cheese is completely integrated into the puree.
- Serve immediately, piping hot, with a dressed green salad. Enjoy!
- Potato 500 g
- Grated Tomme cheese 220g
- Butter 30 g
- 2 tbsp. of thick, full-fat crème fraîche.
- Garlic 1 clove
- 1. Cook the potatoes. Cook the potatoes with their skins on in a large pot of boiling water. Once cooked, peel the potatoes.
- 2. Mash the potatoes. Mash the potatoes using a food mill (or potato masher) and mix them with the chopped garlic clove. Put the mash in a saucepan over very low heat.
- 4 Add the cheese Add the grated Tomme cheese, little by little, mixing between each addition and stretching the preparation as much as possible so that the cheese is totally integrated into the puree.
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