📝 About This Recipe
Hailing from the high volcanic plateaus of the Aubrac region in Southern France, Aligot is the ultimate expression of comfort food—a silky, elastic masterpiece of mashed potatoes and melted cheese. Often described as 'ribboned potatoes,' this dish is famous for its incredible stretch, achieved by beating Tome Fraîche into a smooth garlic-infused purée. It is a soul-warming delicacy that transforms simple ingredients into a theatrical, decadent experience.
🥗 Ingredients
The Potato Base
- 2.2 lbs Yukon Gold or Bintje Potatoes (peeled and cut into even chunks)
- 2-3 pieces Garlic cloves (peeled and smashed)
- 1 tablespoon Fine Sea Salt (for the boiling water)
The Dairy & Emulsion
- 14 oz Tome Fraîche de Cantal or Laguiole (sliced into very thin ribbons or grated; must be young, unripened cheese)
- 4 tablespoons Unsalted Butter (high quality, at room temperature)
- 3/4 cup Crème Fraîche or Heavy Cream (warmed slightly)
- to taste Kosher Salt
- 1/2 teaspoon Freshly ground White Pepper (to maintain the clean white color)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Place the peeled potato chunks and smashed garlic cloves in a large pot. Cover with cold water by at least an inch and add the tablespoon of sea 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 completely tender and fall apart when pierced with a fork.
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3
While the potatoes cook, prepare your cheese. It is vital that the Tome Fraîche is sliced very thin or grated so it melts instantly and evenly.
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4
Drain the potatoes and garlic thoroughly. Return them to the hot pot for 1-2 minutes over very low heat, shaking the pan to steam off any excess moisture. Dry potatoes are key to a stretchy Aligot.
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5
Pass the potatoes and garlic through a food mill or a fine ricer into a clean heavy-bottomed saucepan. Do not use a food processor, as it will make the starch gummy too early.
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6
Place the saucepan over low heat. Using a sturdy wooden spoon, stir the potatoes vigorously for 2-3 minutes to further dry them out and develop a smooth texture.
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7
Beat in the room-temperature butter one tablespoon at a time until fully incorporated and the potatoes look glossy.
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8
Slowly fold in the warmed crème fraîche or heavy cream. Continue to beat the mixture with your wooden spoon until the purée is light and fluffy.
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9
Season with white pepper and a tiny pinch of nutmeg. Taste and add salt only if necessary, as the cheese will add its own saltiness.
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10
Now for the magic: increase the heat to medium-low. Add a handful of the sliced cheese. Stir constantly in one direction until the cheese has melted completely.
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11
Continue adding the cheese in small batches, stirring vigorously. Once all the cheese is in, start 'lifting' the potato mixture high with your spoon.
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12
Beat and pull the mixture upward repeatedly for 5-8 minutes. The Aligot is ready when it becomes a smooth, elastic mass that pulls away from the sides of the pot and forms long, unbreakable ribbons when lifted.
💡 Chef's Tips
If you cannot find Tome Fraîche, a mix of 70% shredded Mozzarella and 30% young Gruyère or Cantal is a reliable substitute. Never use a whisk; a sturdy wooden spoon is essential for the beating and stretching process. Work quickly once the cheese is added; if the Aligot is overheated for too long, the fat will separate and it will lose its stretch. Ensure your potatoes are very dry before adding dairy to prevent a grainy or watery texture. If the mixture breaks (becomes oily), add a splash of warm cream and beat vigorously to re-emulsify.
🍽️ Serving Suggestions
Serve traditionally with pan-seared Toulouse sausages or a thick grilled pork chop. Pair with a glass of crisp white wine from the Auvergne or a light-bodied red like a Gamay. A simple green salad with a sharp vinaigrette is the perfect acidic counterpoint to the rich cheese. For a gourmet touch, serve alongside a slow-braised beef daube or short ribs. Serve immediately while hot; Aligot loses its signature stretch as it cools.