📝 About This Recipe
Hailing from the high volcanic plateaus of the Aubrac region, Aligot is more than just a side dish; it is a theatrical culinary masterpiece known for its incredible elasticity and silky texture. This 'ruban' (ribbon) of smooth mashed potatoes is blended with crème fraîche and a massive amount of melted Tomme cheese to create a rich, garlic-scented fondue-like consistency. It is the ultimate comfort food, celebrated for its ability to stretch several feet into the air when served.
🥗 Ingredients
The Potato Base
- 1 kg Yukon Gold or Bintje Potatoes (peeled and cut into even chunks)
- 1 tablespoon Sea Salt (for the boiling water)
- 2 pieces Garlic Cloves (peeled and left whole to boil with potatoes)
The Dairy and Emulsion
- 500 g Tome Fraîche de l'Aubrac (or Cantal/Mozzarella mix) (sliced into very thin ribbons or grated)
- 50 g Unsalted Butter (high-quality, at room temperature)
- 200 g Crème Fraîche (full fat for authentic richness)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon White Pepper (freshly ground)
- 1 piece Garlic Clove (finely minced or crushed into a paste)
👨🍳 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 an inch and add the tablespoon of sea salt.
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2
Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are completely tender when pierced with a knife.
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3
While potatoes cook, prepare the cheese. If using authentic Tome Fraîche, slice it into very thin shavings. If substituting, use a mix of young Cantal and Mozzarella for the right stretch.
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4
Drain the potatoes and garlic thoroughly. Return them to the hot pot for 1 minute over low heat to steam off any excess moisture; dry potatoes are crucial for the texture.
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5
Pass the potatoes and boiled garlic through a food mill or a fine ricer into a clean heavy-bottomed pot or Dutch oven. Do not use a food processor, as it will make them gummy.
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6
Over low heat, begin whisking the butter into the warm potato purée using a sturdy wooden spoon until fully incorporated.
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7
Stir in the crème fraîche and the finely minced raw garlic. Continue to stir vigorously until the mixture is smooth and hot.
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8
Season with white pepper and a touch more salt if needed, keeping in mind the cheese will add saltiness.
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9
Now for the magic: start adding the cheese in small handfuls. Use your wooden spoon to stir in a circular motion, then lift the potatoes high to incorporate air.
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10
Continue adding cheese and beating the mixture over low heat. As the cheese melts, the potatoes will become elastic. Do not let the mixture boil, or the fat will separate.
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11
Beat the mixture with strength for 5-8 minutes. You are looking for the 'ruban'—when you lift the spoon, the Aligot should stretch in a long, unbroken ribbon back into the pot.
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12
Once the texture is perfectly smooth, stretchy, and glossy, remove from heat immediately and serve while piping hot.
💡 Chef's Tips
The most common mistake is using a blender; always use a ricer or food mill for the base. If you cannot find Tome Fraîche, a 50/50 mix of mild white cheddar and low-moisture mozzarella mimics the stretch and flavor. Keep the heat low once the cheese is added; high heat will break the emulsion and make the dish greasy. Work quickly and serve immediately, as Aligot loses its magical elasticity as it cools. Be brave with the stirring—the 'beating' motion is what develops the characteristic long fibers of cheese.
🍽️ Serving Suggestions
Serve with traditional grilled Saucisse d'Auvergne (pork sausages) or a thick-cut ribeye steak. A side of crisp green salad with a sharp Dijon vinaigrette cuts through the richness beautifully. Pair with a medium-bodied red wine from the Southwest of France, such as a Marcillac or a Cahors. For a truly rustic experience, serve it directly from the pot at the table to show off the 'stretch'.