French Recipe: How To Cook The Perfect Aligot!
Aligot is a traditional dish that has its origins in the region of l’Aubrac in southern France. The story goes that Aligot used to be a soup, consisting of stock, bread, and fresh Tomme, which was made by monks and served to pilgrims.
The tradition was carried on by the farmers of the l’Aubrac region after the revolution. However, due to a poor wheat harvest in the 14th century the bread was replaced with potatoes which give aligot the unique texture that the culinary speciality is known for nowadays.
Cooking time: 1 hour
- 200g fresh Tomme d’Auvergne (cheese)
- 330g mealy potatoes
- 35g butter
- 15ml cream
- 1 garlic clove
First, peel the potatoes while heating a large pot of water. Once the water is boiling; add the potatoes and boil them for 25 to 30 minutes.
Next, drain the potatoes, before returning them to the pot and mashing them. Add the butter, cream, and crushed garlic, and season with a little bit of salt and black pepper.
Now cut the cheese into very fine slices. On a gentle heat, add the cheese to the mashed potatoes.
For at least 15 minutes, whip the mash with a large wooden spoon using a figure of eight motion. Continue until the mash is smooth and creamy. It should not stick to the pot and run off the spoon when you lift it.
Serve the aligot on a plate by cutting it with a pair of clean scissors. Aligot is traditionally eaten with sausages or fried bacon strips.