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Aligot
Aubrac's stretchy cheese and garlic mashed potato (aligot de l'Aubrac)
High on the Aubrac plateau, where Aveyron, Cantal and Lozère meet, aligot was once the meal monks gave to pilgrims on the road to Santiago. Today it is beaten in huge copper pans at village fêtes and buron farm restaurants around Laguiole, then lifted high on a wooden spoon in long, glossy ribbons before it is served beside sausages or, for a vegetarian table, a big green salad and roasted mushrooms. It is a mash of floury potato, butter, cream and garlic, worked with young tomme fraîche until it stretches like mozzarella. Tomme fraîche is made with animal rennet; a mix of vegetarian mozzarella and a vegetarian mild cheddar gives a similar stretch. Chef's tip: keep beating in a figure of eight once the cheese goes in; the stretch only comes with steady work.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Put 2 ¼ lb potatoes in a pan of cold water with 1 ½ tsp salt, bring to the boil and simmer for 18–20 minutes, until a knife slides in with no resistance.
22 minStep 2: Drain well, return to the pan and dry over a low heat for 1 minute. Pass through a ricer or mash until completely smooth. Common mistake: using a food processor or blender, which turns the potato gluey before the cheese is even in.
3 minStep 3: Put the pan over a low heat and beat in 2 clove garlic, 2 ⅛ oz butter and ¾ cup crème fraîche with a wooden spoon until smooth and hot.
3 minStep 4: Add 14 oz tomme fraîche in three handfuls, beating hard in a figure-of-eight after each, until it melts in.
5 minStep 5: Keep beating over the low heat for 5–8 minutes more, until the mash turns glossy and pulls away from the spoon in long, elastic ribbons when you lift it. Season with ¼ tsp white pepper and taste for salt.
8 minStep 6: Serve at once, straight from the pan; aligot stiffens as it cools.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 24 g
- Carbs
- 40 g
- Fat
- 40 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aligot take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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