📝 About This Recipe
Hailing from the Aubrac region in the heart of France, Aligot is a magnificent, elastic masterpiece that blurs the line between mashed potatoes and cheese fondue. Traditionally served by pilgrims on the Way of Saint James, this dish is celebrated for its incredible 'ruban' (ribbon) texture that can stretch over a meter high. It is a decadent, gluten-free comfort food that combines the earthiness of starchy potatoes with the sharp, creamy tang of melted cheese and a hint of garlic.
🥗 Ingredients
The Potato Base
- 2.2 lbs Yukon Gold or Russet Potatoes (peeled and cut into 1-inch chunks)
- 1 tablespoon Kosher Salt (for the boiling water)
- 2-3 pieces Garlic Cloves (peeled and smashed)
The Dairy and Aromatics
- 4 tablespoons Unsalted Butter (high-quality, at room temperature)
- 3/4 cup Heavy Cream (warmed gently)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
The Cheese (The Soul of the Dish)
- 1 lb Tome Fraîche de Cantal or Laguiole (thinly sliced or grated; substitute with half Mozzarella and half Gruyère if unavailable)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes into a large pot and cover with cold water by at least two inches. Add the smashed garlic cloves and a tablespoon of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender and fall apart when pierced with a fork.
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3
While the potatoes cook, slice the Tome Fraîche (or your cheese blend) into very thin slices or grate it. It is essential the cheese is at room temperature to ensure it melts smoothly.
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4
Drain the potatoes and garlic, discarding the water. Return the potatoes to the hot pot for 1-2 minutes over very low heat to steam off any excess moisture. Dry potatoes are key to a perfect Aligot.
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5
Pass the potatoes and the cooked garlic through a potato ricer or a food mill into a clean heavy-bottomed saucepan or dutch oven. Do not use a food processor, as it will make the starch gummy.
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6
Set the pan over low heat. Using a sturdy wooden spoon, vigorously beat in the room-temperature butter until fully incorporated and the potatoes are fluffy.
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7
Gradually pour in the warm heavy cream while continuing to beat the potatoes. The mixture should become very smooth and silky.
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8
Season with fine sea salt, white pepper, and a pinch of nutmeg. Taste and adjust seasoning before adding the cheese.
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9
Begin adding the cheese one handful at a time. Stir constantly in a circular motion, keeping the heat on low. Do not rush this process.
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10
Once the cheese starts to melt, change your motion: lift the wooden spoon high above the pot, stretching the potato-cheese mixture upward. This incorporates air and develops the characteristic elastic 'ribbon'.
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11
Continue adding cheese and stretching until all the cheese is melted and the Aligot is incredibly smooth, stretchy, and shiny. This should take about 5-8 minutes of vigorous work.
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12
Serve immediately while hot. The Aligot is ready when it pulls away from the sides of the pot in one cohesive, stretchy mass.
💡 Chef's Tips
For the most authentic texture, use a potato ricer; any lumps will ruin the silky 'ribbon' effect. If you cannot find Tome Fraîche, a mix of shredded low-moisture mozzarella (for stretch) and Cantal or Gruyère (for flavor) is the best substitute. Never let the mixture boil once the cheese is added, or the fat will separate and the dish will become oily. Use a strong wooden spoon and be prepared for a bit of an arm workout—the stretching motion is what creates the legendary texture. If the Aligot becomes too thick, whisk in a tablespoon of warm milk to loosen it slightly.
🍽️ Serving Suggestions
Traditionally served with grilled Toulouse sausages or a high-quality pan-seared steak. Pairs beautifully with a crisp, acidic green salad tossed in a sharp mustard vinaigrette to cut through the richness. Accompany with a glass of red wine from the Auvergne region, such as a Marcillac or a light Gamay. For a truly rustic experience, serve it directly from the pot at the table to show off the dramatic stretch. Top with a few cracks of fresh black pepper or a sprinkle of chives for a pop of color.