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!
- 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 ;-))
- 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! ;-)