Anne Willan

Aligot

Potato and Cheese Purée

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

In contrast to cheese fondue, which is cooked only until the cheese melts, the cheese and potato mixture for aligot should be beaten over the heat so the cheese cooks to form long ribbons which are cut (‘aligoter’ in the local dialect) for serving. Dry gruyère or sharp cheddar cheese can be used instead of cantal.

Ingredients

1 kg potatoes

Method

Peel the potatoes and cut each in 2 or 3 even chunks. Put them in a pot, cover with cold water and add a pinch of salt. Bring to a boil and simmer for 15‐20 minutes or until the potatoes are tender when pierced with a knife or skewer; they should be quite soft.

Drain the potatoes thoroughly a