Name: Cheese & Potato Purée (Aligot)
Yield: Serves 4
Cuisine: French
Ingredients: Salt & freshly ground black pepper; 5 (6) tablespoons double cream or creme fraîche; 900 g (2 lb) floury potatoes; 450 g (1 lb, 2 cups) full-fat Tomme, such as Cantal, cut into thin slivers; 50 g (2 oz, 4 tablespoons) unsalted butter; 90 g (3½ oz, generous ½ cup) streaky bacon, diced; 175 ml (6 fl oz, ¾ cup) milk, boiled & strained

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Aligot is a peasant dish from the Auvergne region of France and makes hearty and sustaining cold-weather fare. In some areas garlic is traditionally included. It’s very good served with sausages, braised meat or even, less conventionally, with fish - see the recipe for Saffron-grilled Cod Fillet with Aligot and Beurre d’Escargot.