Cheesiest French Aligot (Famous Cheesy Mash From Aubrac)

Step into the world of French gastronomy with our beginner’s guide to crafting the perfect Aligot. In this concise tutorial, we’ll unveil the secrets to achieving the iconic stretchy texture and unforgettable flavours that define this classic dish. Get ready to elevate your culinary skills and treat your taste buds to a symphony of creamy indulgence!

About Aligot

Aligot is a culinary gem that encapsulates the heart and soul of French comfort food. Originating from the scenic Aubrac region in southern France, this dish is a simple yet indulgent symphony of mashed potatoes and melted cheese. The key to its allure lies in the meticulous blending of creamy potatoes, typically Russets, with generous amounts of melted cheese.

What sets Aligot apart is its distinctive texture. The magic happens when the cheese is meticulously incorporated into the potatoes, creating a velvety, elastic consistency that is both satisfying and addictive. The result is a dish that transcends the ordinary, offering a sublime balance of rich, cheesy goodness and the comforting familiarity of mashed potatoes.

History of Aligot

Often referred to as “the fondue of the poor”, Aligot’s roots trace back to humble beginnings, where it served as a hearty sustenance for locals. Today, it has become a symbol of French culinary craftsmanship, inviting enthusiasts to savour the essence of the countryside in every spoonful.

Whether enjoyed as a standalone delight or as a sumptuous side dish, Aligot promises to elevate your dining experience, leaving an indelible mark on your palate and a yearning for the simple, yet profound, pleasures of French cuisine.

Ingredients

• 700 g Tome Fraîche cheese grated
• 1 kg medium Dutch cream potatoes peeled and quartered
• 2 garlic cloves minced
• 6 tbsp unsalted butter
• 1 cup crème fraîche warmed up
• ground rock salt to taste
• ground black pepper to taste

The Star Ingredient

Tome Fraîche de l’Aubrac

The traditional recipe uses a lesser-known French cheese called Tome Fraîche. The Aubrac villagers also refer to it as Tome Fraîche de l’Aubrac or Tome de Laguiole. Farmhouse cheesemakers in Aubrac use the raw milk of Simmental and Aubrac cows which have been grass-fed during the summer months.

The actual production of this cheese is very similar to another famous local cheese called Cantal. The main difference is that the makers do not salt Tome Fraîche and only mature it for 20 hours. It actually produces its best cheese pull between 2 and 10 days after production.

Step-By-Step Instructions

1. Boil potatoes in salt and water until soft.
2. Mash potatoes finely and return to stove on low heat.
3. Add minced garlic, unsalted butter and crème fraîche and stir to mix everything evenly.
4. Add grated cheese in gradually while stirring to make sure it all melts.
5. Using a wooden spoon, stretch the mash until desired cheese pull is achieved.
6. Season with rock salt and black pepper to taste.

Alternative Cheeses You Can Use

While a young Tome Fraîche is the perfect cheese for this dish, it can be very difficult to source outside of France. Hence, you can use one or more of the following cheeses to make Aligot

• Gruyère: Switzerland’s most famous cheese provides a similar melting texture to Tome Fraîche but with much more flavour.
• Mozzarella: This unaged pasta filata cheese is America’s favourite. And it certainly brings a spectacular stretch to Aligot. We recommend mixing it with another cheese for added flavour.
• Emmentaler: Another alternative is the Swiss cheese with the big eyes (holes). Swiss Emmentaler, or the French Emmental de Savoie, both bring a suitable texture and flavour to Aligot.

Printable Recipe Card