Aligon à ma Façon

Name: Aligon à ma Façon
Ingredients: 8 oz (225 g) mild Cheddar, cubed; Sea salt and freshly ground black pepper; 8 oz (225 g) ricotta, cubed; 2 oz (50 g) butter; A small garlic clove, chopped; A little nutmeg; 2 lb (900 g) potatoes, cleaned

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This is a little tricky to perfect. It is important that the purée is not over-heated, yet the cheese should melt. The only accompaniment needed is a green salad.

Ingredients

2 lb (900 g) potatoes, cleaned
Sea salt and freshly ground black pepper
A</

Side dish
Sauce
Vegetarian
October
Wedding/Marriage

Method

Boil the potatoes in their skins. Drain, peel and purée. Season and put the purée in a heavy saucepan with the butter and cook over a low heat until the butter is melted.

Take off the heat, add the cheeses and garlic, lifting the mixture with a fork as you go. The cheese will make long strands.

Put back on a gentle heat before you serve.