Aligon à ma Façon

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


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


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.