Recipe: Aligot

Name: Aligot
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 portions
Ingredients: 1 kg de Bintje (pommes farineuses); 100 g de beurre de baratte(si possible); 250 g de crème épaisse (double); 400 g de tome fraîche de l'Aubrac; sel, poivre du moulin et une pointe d'ail

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (36 reviews) Other dishes

Prep 30 min

Cook 45 min

Total 1h15

Servings 6 serv.

Provenant de la coopérative de laguioleAligot

Recette Aligot - Chef Patrick Asfaux — Photo: Chef patrick Asfaux

Ingredients for 6 servings

Recipe from the cooperative of LaguioleServes 6 :

1 kg of floury potatoes
100 g of butter
250 g of creme fraiche
400 g of tome de Savoie (moulded raw cheese)

Salt, pepper and a clove of garlic

Step-by-step directions

Prepare a classic mash potatoes, add to this purée the butter and the creme fraiche. Season with salt peppers and a hint of garlic.

Heat up the mash and add the cheese cut in small strips, then stir slowly with a wooden spoon.

When the mixture becomes stringy the Aligot is cooked.

Tome of Aubrac (cheese) is made in Laguiole in the heart of the region where Aligot is the traditional dish.

Serve your aligot with a roast sausage or a free range pork roast, or you could even try it with seafood (lobster, Dublin bay prawns) or pan-fried medallions of monkfish in olive oil�

Pommes de terre Ail Purée Purée de pommes de terre Laguiole