Aligot

Name: Aligot
Yield: Serves 4
Cuisine: French
Ingredients: 400 g (14 oz ) Tomme fraîche or a young Lancashire, Cheshire, Wensleydale or Cantal, grated; 400 g (14 oz ) Tomme fraîche or a young Lancashire, Cheshire, Wensleydale or Cantal, grated; 150 ml (5 fl oz ) small pot thick cream (double or a single, if preferred), preferably unpasteurized Jersey milk; 150 ml (5 fl oz ) small pot thick cream (double or a single, if preferred), preferably unpasteurized Jersey milk; 1 kg (2 lb 4 oz ) Desiree potatoes or others suitable for mashing; 2 fat garlic cloves (new season fresh garlic is particularly good); 2 fat garlic cloves (new season fresh garlic is particularly good); 100 g (3½ oz ) unsalted butter; 400 g (14 oz ) Tomme fraîche or a young Lancashire, Cheshire, Wensleydale or Cantal, grated; Coarse sea salt; 400 g (14 oz ) Tomme fraîche or a young Lancashire, Cheshire, Wensleydale or Cantal, grated; 400 g (14 oz ) Tomme fraîche or a young Lancashire, Cheshire, Wensleydale or Cantal, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This is an ancient recipe created for the pilgrims in South West France. Ideally, you should use Tomme fraîche, which is a Cantal cheese that is freshly made so does not have a rind or crust. A specialist cheesemonger will be able to order some for you.

Ingredients

100 g (3½ oz ) unsalted butter
2 fat garlic cloves (new season fresh garlic is part

Europe
France
Side dish
Vegetarian
Gluten-free
Mediterranean

Method

Melt the butter with the garlic in a saucepan and leave to infuse – the garlic should become very soft. Mash the garlic into the butter, then set aside while you cook the potatoes.
Steam the potatoes in their skins until cooked through (pierce with a skewer to make sure they are very soft). Peel off the potato skins and put the potatoes, back into the saucepan,