Aligot comes from the Aubrac plateau, where legend says it was once served by monks to pilgrims walking the route to Santiago de Compostela. Mashed potato is beaten vigorously with fresh Tome cheese until it becomes wonderfully smooth and elastic, stretching in long ribbons as it’s served.
Ingredients
- 1 kg potatoes, peeled and quartered
- 400 g Tome fraîche de l’Aubrac (or fresh mozzarella as a substitute)
- 100 g butter
- 100 ml crème fraîche
- 1 clove garlic, minced
- Salt, to taste
Instructions
- Boil the potatoes until very tender, then drain and mash until completely smooth.
- Return to low heat and beat in the butter, crème fraîche and garlic.
- Add the cheese gradually, beating vigorously and constantly with a wooden spoon or spatula.
- Continue beating until the mixture becomes smooth, glossy and stretches into long ribbons when lifted.
Serve immediately while hot and stretchy — Aligot loses its magic as it cools.
