An iconic dish of the Aubrac region, thealigot is a perfect blend of potatoes, cream, butter… and above all fresh Aubrac cheesewhich gives it its famous, irresistible stretch. Here is the authentic version, just as it's loved in the mountain huts.
🛒 Ingredients (for 4 people)
- 1 kg of potatoes (floury varieties: Bintje, Agria…)
- 400g of fresh Aubrac tome cheese (or fresh Cantal cheese if it's hard to find)
- 200 ml of fresh cream
- 50g of butter
- 2 cloves of garlic
- Salt and pepper
👩🍳 Preparation
1. Prepare the potatoes
- Peel the potatoes.
- Cut them into pieces and cook them in a large pot of salted water for 20 minutes, jusqu’à ce qu’elles soient bien tendres.
2. Make the base of the mashed potatoes
- Drain them, then pass them through a potato ricer.
- Add the butter and warm cream.
- Add salt and pepper.
- Add a crushed or finely grated garlic clove for flavouring.
3. Incorporate the fresh tome
- Cut the cheese into thin slices.
- Add it gradually to the still-warm mashed potatoes.
- Stir with a wooden spatula always in the same directionby stretching the mixture to make the aligot “stringy”.
4. Getting the perfect thread
- Continue working the aligot for several minutes until you obtain a texture smooth, shiny and elastic.
- Serve immediately… guaranteed to be stringy!
add the volume only when the mashed potatoes are piping hotso that it melts instantly.
If the mixture cools down, reheat it. over very low heatwithout ever rushing her.
📊 Table of Recommended Daily Allowances (per portion of aligot)
Valeurs approximatives basées sur une portion de 350 g
| Nutrient | Quantity per serving | Approximate % AJR |
|---|---|---|
| Energy | 680 kcal | 34% |
| Proteins | 24 g | 48% |
| Carbohydrates | 55 g | 21% |
| Lipids | 38 g | 54% |
| Calcium | 450 mg | 45% |
| Salt | 1.8 g | 30% |
