Aligot II

Preparation info

  • [For


    • Difficulty


Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About


  • 700 g (1 lb 9 oz) floury potatoes
  • 100-150


Wash and boil the potatoes. Peel while still hot and mash in a heavy saucepan with the heated cream or milk, butter, garlic and pepper until a smooth consistency is obtained. Place over a very low heat and stir in the cheese. Beat vigorously with a strong wooden spoon until the mixture becomes elastic, add plenty of salt to taste (the cheese is unsalted) and continue stirring. As the mixture he