This Recipe includes
|Medium-sized potatoes – Yukon gold potatoes or Russet potatoes work best for purées and aligot.|
|Heavy cream – crême fraiche or any type of heavy cream.|
|Tomme d’Auvergne cheese (can also use a combination of gruyère and mozzarella if you can’t find Tomme d’Auvergne)|
|Garlic – crushed garlic cloves or garlic powder if you are in a hurry.|
|Salt and pepper|
Type of potatoes
Yukon gold potatoes work best for aligot and mashed potatoes as they are medium starch potatoes and have a creaminess that is absolutely delicious.
Russet potatoes, which are high-starch potatoes, are also great for aligot as they will be fluffier when pureed.
Why we love it
Cheese and potatoes, what could be better!? Aligot is a traditional dish that was invented in the region of Auvergne in central France, that has now become popular all around the world.
It’s a type of cheese fondue that includes mashed potatoes, and that classic stretchy spoonful of goodness is a favorite for kids and adults alike. It is made with potatoes, garlic, cream and Tomme d’Auvergne cheese, resulting is an extremely rich and creamy dish.
Now, Tomme d’Auvergne is not the easiest cheese to find, which is why many cooks use a combination of 50% mozzarella and 50% gruyère cheese to get a similar taste and result.
The real secret to these cheesy mashed potatoes I find though, is in the mashing of the potatoes. I use a hand blender that also I use to make soups and smoothies, and that results in a more finely mashed potato than just mashing by hand.
You can also use a food processor to get the same result. Once the potatoes are properly mashed, combining it with the cheese and cream becomes a breeze.
What to serve with it?
Aligot is often served with the sausages or baked pork chops, or even smoked ham. You can also add a green vegetable likes cooked peas, broccoli or green beans to round off the meal.
How to store it?
Aligot is not a dish that freezes well, as the cheese will accumulate moisture. It can be kept in the fridge for a day or so, but may lose some of its elasticity.
- 4 to 5 medium potatoes, peeled and quartered
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1½ pounds of Tomme d'Auvergne (can also use a combination of gruyère and mozzarella if you can't find Tomme d'Auvergne)
- pinch of salt and pepper
- Peel the potatoes and cut them into quarters.
- Place the potatoes in a medium pot and add enough cold water to cover by 2 inches, along with a teaspoon of salt.
- Boil the potatoes over high heat and cook around 15 minutes until the potatoes can be easily pierced with a knife.
- Purée the potatoes finely using a food mill, hand blender, or food processor.
- In the same pot, over low heat, stir in the garlic, cream, salt, pepper.
- Add the cheese slowly into the pot, stirring and mashing the potatoes and cheese together as you go.
- Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
- Serve while warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 56mgCarbohydrates: 48gFiber: 5gSugar: 4gProtein: 7g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic side dish recipes that you can make easily. Bon appétit!