Aligot
Aligot is hot mashed potato with plenty of melting cheese, stirred until it forms long, stretchy ribbons. Dry the cooked potatoes thoroughly so the cheese mixture is elastic rather than watery.
How to make it
Prepared 0 of 6 steps
Prepare potatoes and cheese
Peel potatoes and cut into large, even pieces. Remove tough cheese rind and grate or slice very finely for even melting. Peel garlic and crush with the flat of a knife.
Boil the potatoes
Cover potatoes with cold water and add 6 g salt and garlic. Boil for 20–25 minutes until completely tender, easily mashed but not disintegrating in the water.
Release excess moisture
Drain and keep potatoes and garlic in the hot pan over low heat for 1–2 minutes, shaking. Mash or pass through a ricer; do not use a blender.
Make the soft base
Warm cream and butter separately without boiling hard. Gradually stir into potato, add remaining 3 g salt and white pepper and return to very low heat.
Add cheese in batches
Add cheese in portions, stirring firmly with a sturdy spatula until each melts. Continue for 3–5 minutes until smooth and drawing into long ribbons behind the spatula.
Serve immediately
Remove and serve hot while stretchy. Do not boil or keep over high heat, as fat may separate. Sausages, meat gravy and herbs are not included.
Little hint
Use young, melting tomme rather than dry aged cheese. Dry potatoes and gentle heat give a soft texture. If catching, remove the pan and continue stirring off heat.
Frequently asked questions
What should I watch out for when cooking?
Use young, melting tomme rather than dry aged cheese. Dry potatoes and gentle heat give a soft texture. If catching, remove the pan and continue stirring off heat.
How should I prepare the ingredients?
Peel potatoes and cut into large, even pieces. Remove tough cheese rind and grate or slice very finely for even melting. Peel garlic and crush with the flat of a knife.
