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Aligot

Tomme Fraiche can be hard to get hold of in London, but a combination of one third mozzarella and two thirds Comté will work well.
Course: Main Course
Cuisine: French
Keyword: Aligot, Auvergne, Melty cheese dishes, Winter food
Servings: 5

Equipment

  • Potato ricer

Ingredients

  • 1 kilo floury potatoes unpeeled, skin slit around the circumference
  • 2 tbsp sea salt for the boiling water
  • 100 g butter
  • 300 ml full fat creme fraiche
  • 1 garlic clove
  • 300 g Tomme fraiche grated
  • Salt and pepper to taste

Instructions

  • Boil the potatoes with their skins on, making sure you have salted the water adequately . When cooked, cool down slightly with cold water then peel off the skins. This is much easier with a slit around the circumference.
  • Pass the peeled potatoes through a ricer, this is also a good method for making mashed potato - it means the potatoes don't become too gluey. Then combine the 'riced' potato with the butter, in a medium saucepan on a low heat
  • In a separate saucepan, heat the cream and the clove of garlic on a low to medium heat.
  • Add the cream gradually to the riced potatoes, stirring all the while. Then add the grated Tomme to the potatoes. Keep stirring until the mix is stretchy and unctuous. Serve hot.