Aligot is a traditional dish from the Auvergne region of France that is made with potatoes and cheese. Here is a recipe for preparing Aligot:
Ingredients:
- 2 pounds of potatoes (Yukon Gold or similar)
- 1/2 cup of butter
- 1 cup of whole milk
- 2 cloves of garlic, minced
- 1 1/2 cups of Tomme d'Auvergne or Cantal cheese, shredded
- Salt and pepper, to taste
Instructions:
- Peel and chop the potatoes into small cubes. Boil them in a pot of salted water for about 15-20 minutes, or until they are tender. Drain the potatoes and mash them with a potato masher or a fork.
- In a separate pot, melt the butter and add the minced garlic. Cook for 1-2 minutes, or until the garlic is fragrant.
- Add the mashed potatoes to the pot with the butter and garlic, and stir to combine. Slowly pour in the milk, stirring constantly, until the mixture is smooth and creamy.
- Add the shredded cheese to the pot, and stir until the cheese is fully melted and incorporated into the potato mixture.
- Season with salt and pepper, to taste.
- Serve the Aligot immediately, while it is still hot and creamy. It can be enjoyed as a side dish or served with meat or sausage.
Note : Aligot is best eaten hot, if it cools down, it will lose its texture. The traditional cheese used for Aligot is Tomme d'Auvergne or Cantal, but you can use any other cheese that melt well like mozzarella or gouda.