25 December 2023
"Aligot: The Taste of Aubrac Tradition"
What is Aligot? It's a thick, stretchy, incredibly rich dish from Aubrac, a volcanic region in south-central France. If you've never seen aligot before, imagine a perfect blend of mashed potatoes with fondue, and you'll have an incredibly tasty combination. When properly prepared, it should be elastic enough to stretch from the pot to the ceiling without breaking.
Ingredients:
- 1 kg Potatoes
- 400 g Tomme fraiche de l'Aubrac cheese (if unavailable, you can use Raclette or Comté cheese with grated mozzarella)
- 250 g Crème fraiche (can be replaced with sour cream)
- 100 g Butter
- 3 cloves of garlic
Step by Step:
- Peel the potatoes and cut them into small pieces.
- Boil the potatoes in salted water until they are soft.
- While the potatoes are cooking, grate the cheese and crush the garlic cloves.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher until smooth.
- Add the butter, grated cheese, crushed garlic, and crème fraiche to the pot with the mashed potatoes.
- Stir the mixture continuously over low heat until the cheese has melted and the ingredients are well combined.
- Continue stirring vigorously until the mixture becomes elastic and starts to stretch.
- Serve the aligot hot as a side dish or main course. Enjoy!
Aligot pairs wonderfully with grilled white sausage or braised meat. The creamy, cheesy texture of the aligot complements the savory flavors of the sausage or meat perfectly, creating a delicious and satisfying meal.
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