Aligot is a popular French dish made from mashed potatoes, cheese, cream, butter and often garlic. The type of cheese the French add to this dish is Tomme fraîche, which is quite difficult to buy outside of France and is therefore often replaced with mozzarella, Gruyere and Swiss cheese. When choosing cheese, take into account its taste and intensity – the cheese should melt quite easily and have a mild taste.
I start preparing the aligot by peeling, then boiling the potatoes. When the potatoes are soft, I drain the water from them and mush them with a potato masher, while adding cream, cheese and spices. I serve the aligot immediately after preparation, when it is warm and has a runny texture. This mashed potato with cheese is a great addition to dinner dishes like goulash, Bolognese sauce and roasted vegetables. It can also be served as a main course, in a similar way to fondue, i.e. with the addition of bread or cold cuts. I encourage you to check the below recipe for aligot and I hope, that you will enjoy it.
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Ingredients for Aligot.
- 600 g potatoes
- 1 teaspoon of salt
- 2 big cloves of garlic
- 2 tablespoons of soft butter
- 100 ml cream (30%)
- 250 g Gruyere cheese
- 1/4 teaspoon of freshly ground pepper
How to make Aligot.
Cut the peeled potatoes into medium-sized cubes, put them in a pot and add a teaspoon of salt and some water. Bring to a boil, then cook until the potatoes are soft – about 20 minutes. Drain the water, then mash the potatoes with a potato masher. When the potatoes are fairly creamy, slowly but as soon as possible, add the cream, soft butter, mashed garlic, freshly ground pepper and grated cheese. Mash the cheese and potato mass intensively with a masher until the aligot obtains a creamy and has a runny form.
Good to know when making Aligot.
Starchy potatoes such as Bryza or Sequin are the best choice for aligot.
I usually beat the mashed potatoes with a potato masher. However, if you want the aligot to have a more uniform and creamy texture, pass the hot potatoes through a potato press.
The weight of the potatoes I gave in the ingredients is their weight after being already peeled.
The grated the cheese on a medium-mesh grater before adding it to the potatoes.
The liquid consistency of the aligot depends on the amount of cheese used. Obviously, the dish will have a more sticky texture right after preparation, when the cheese has just melted. Served a little later, the aligot will be stiffer as both the cheese and potatoes will harden as they cool down.
Do you like potato dishes? If so, try our recipe for Braised cabbage with potatoes and bacon.
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