The aligot is a dish made in L' Aubrac region, in France.

It's made with mashed potatoes, cream, butter, garlic and cheese. This fondue-like dish is rich in taste make and is a masterpiece of French gastronomy ...

In other words, it is awesome!

INGREDIENTS

• 4 lb of Yukon Gold potatoes
• 1 cup unsalted butter, at room temperature
• 1 1/2 cup cream (35% or 15% country style)
• 2 lb grated cheese (traditionally, fresh tome or aligot tome is used, but you can use Gruyere or Cheddar cheese)
• 1 lb fresh mozzarella, drained and grated
• Salt and pepper (in the professional kitchen, white pepper is used to not see small grain of pepepr in mashed potatoes - a chef's tip ;-))

PREPARATION

• Peel the potatoes, cut into 1-inch cubes and boil them in salted water for 15 minutes.
• Drain the potatoes and let cool for 5 minutes.
• Put the cooked potatoes in a food processor equipped with the blade and purée.
• Put the mashed potatoes in the saucepan and add the butter and cream.
• Stir until melted.
• Add the cheese (tome, gruyère or cheddar cheese) and the Mozzarella cheese and mix with a wooden spoon. Thoroughly whisk in order to incorporate everything and obtain an elastic texture.
• Season with salt and pepper.

You can keep the aligot 3 days in the refrigerator in an airtight container.

A delicious delicious dish with mashed potatoes! Yes, I know, it's full of cholesterol! ;-)