Puréed Potatoes with Cheese


Preparation info

  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

One of my favorite restaurants in Paris, L’Ambassade de l’Auvergne, prides itself on its rustic regional specialties: its tripe sausages, or andouillettes, and its aligot, a very stringy cheese-and-potato mixture that’s slapped on the plates with great fanfare. A waiter at the restaurant told me that they make their aligot with fresh Laguiole, which comes from the same village where the famous Laguiole knives (the ones with the little honeybee on them) are made. When I make aligot in the Un