Aligot

Name: Aligot
Ingredients: 2 lb / 900 g potatoes, scrubbed; 8 oz / 230 g Gruyere, Lancashire or, traditionally, Cantal cheese, grated; salt; 8 oz / 230 g Gruyere, Lancashire or, traditionally, Cantal cheese, grated; 8 oz / 230 g Gruyere, Lancashire or, traditionally, Cantal cheese, grated; 4 tbsp cream or yoghurt; 4 tbsp cream or yoghurt; 4 oz / 110 g butter or 4 fl oz / 115 ml extra virgin olive oil; 4 oz / 110 g butter or 4 fl oz / 115 ml extra virgin olive oil; freshly ground black pepper

Cheese and Potato Purée

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Here is another favourite dish, from Central France, that will send welcoming smells from the kitchen in the winter; I do not feel it is a summer dish. The traditional recipe used butter and cream. However, olive oil and thick Greek yoghurt make excellent substitutes.

Ingredients

2 lb / 900 g potatoes, scrubbed
4 oz / 110

Starter
Vegetarian
Gluten-free
Summer
Winter

Method

Boil the potatoes until tender, then drain. When cool enough to handle, scoop out the cooked potato into a saucepan and mash until smooth. With a wooden spoon, beat in the butter or oil, keeping the pan over a low heat. Stir in the cream or yoghurt, and then add the cheese, stirring until it has melted into the potatoes. Season to taste and serve immediately.