📝 About This Recipe
Hailing from the high volcanic plateaus of the Aubrac region in Southern France, Aligot is a breathtaking fusion of silky mashed potatoes and melted cheese curds. More than just a side dish, it is a culinary performance known for its 'ruban'—the long, elastic ribbon of cheese that can stretch over a meter high. This velvety, garlic-infused masterpiece offers a comforting, soul-warming experience that defines the rustic elegance of French mountain cuisine.
🥗 Ingredients
The Potato Base
- 1 kg Yukon Gold or Russet Potatoes (peeled and cut into even 2-inch chunks)
- 2 tablespoons Kosher Salt (for the boiling water)
- 2 pieces Garlic Cloves (peeled and left whole to boil with potatoes)
The Dairy and Emulsion
- 100 grams Unsalted Butter (high-quality European style, at room temperature)
- 200 grams Crème Fraîche (can substitute with heavy cream if unavailable)
- 500 grams Tome Fraîche de Cantal or Laguiole (shredded or thinly sliced; see tips for substitutions)
- 1 piece Garlic Clove (finely minced into a paste)
Seasoning
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Place the peeled potato chunks and the 2 whole garlic cloves in a large pot. Cover with cold water by at least 2 inches and add the 2 tablespoons of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are very tender and fall apart when pierced with a fork.
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3
While the potatoes cook, prepare the cheese. If using Tome Fraîche, slice it into very thin ribbons or grate it coarsely. It is vital the cheese is at room temperature to ensure a smooth melt.
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4
Drain the potatoes and garlic thoroughly in a colander. Let them steam dry for 2 minutes to remove excess moisture; moisture is the enemy of a perfect Aligot stretch.
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5
Pass the hot potatoes and the boiled garlic through a food mill or a fine ricer back into the warm pot. Do not use a food processor, as this will make the starch gummy.
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6
Set the pot over very low heat. Using a heavy wooden spoon, vigorously beat in the room-temperature butter until fully incorporated and the mash is smooth.
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7
Gradually stir in the crème fraîche (or heavy cream) and the minced raw garlic paste. Continue to beat the mixture until it is light, fluffy, and steaming hot.
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8
Season with sea salt, white pepper, and a tiny pinch of nutmeg. Taste and adjust seasoning before adding the cheese.
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9
Now for the magic: add a handful of the shredded cheese. Stir in a circular motion with the wooden spoon until the cheese has completely melted.
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10
Continue adding the cheese in small batches, stirring constantly. Once all the cheese is in, increase your speed. Lift the spoon high out of the pot to stretch the mixture.
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11
Beat and pull the Aligot for about 5-8 minutes. You are looking for the 'ruban'—a smooth, elastic, and glossy ribbon that pulls away from the sides of the pot.
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12
Once the Aligot is perfectly elastic and holds a long stretch without breaking, remove from heat immediately. Overcooking after adding cheese can cause the fat to separate.
💡 Chef's Tips
Authentic Tome Fraîche is hard to find outside France; a mix of 70% mild white cheddar curds and 30% shredded Mozzarella or Gruyère is an excellent substitute for the stretch and flavor. Always use a wooden spoon; the traditional 'spatule' helps aerate and stretch the cheese more effectively than metal. Never use a blender or immersion blender, as the high speed breaks the starch molecules and results in a glue-like texture. If the mixture begins to separate or look oily, add a tablespoon of hot cream and beat vigorously to re-emulsify. Work quickly and serve immediately; Aligot loses its signature elasticity as it cools.
🍽️ Serving Suggestions
Serve alongside traditional Saucisse d'Auvergne (grilled pork sausages) for the most authentic experience. Pair with a crisp, acidic white wine from the Loire Valley or a light-bodied red like a Gamay to cut through the richness. Accompany with a simple green salad dressed in a sharp vinaigrette to provide a refreshing contrast to the heavy cheese. For a luxury touch, serve with pan-seared duck breast (Magret de Canard) and a red wine reduction. Always serve on warmed plates to keep the cheese 'stringy' for as long as possible.