100min 4 ppl
Aligot de l'Aubrac
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 9 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 22g
Carbs 48g
Fats 38g
About this dish
Aligot is the Aubrac plateau's answer to mashed potatoes: rustic potato purée beaten with butter, crème fraîche, and fresh Tomme cheese until it turns glossy and impossibly elastic. The trick is patience — folding in the cheese gradually until the mixture stretches into long, shining ribbons that cling to the spoon. Rich, warming, and unmistakably rustic, it's the ultimate comfort side from the mountains of central France.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Floury potatoespeeled and cut into even chunks1 kg
- Garlic clovehalved1
Dairy & Eggs
- Tomme fraîche d'Aubrac cheeserind removed, sliced 3mm thin500 g
- Unsalted buttercubed and cold100 g
- Crème fraîche150 ml
Spices & Seasonings
- Fine sea salt10 g
- White pepper to taste
Utensils
- Large pot
- Ricer or food mill
- Wooden spatula
- Heavy-based saucepan
Method
1
Peel and cut the potatoes into even 4cm chunks. Remove the rind from the cheese and slice it 3mm thin. Cube the butter and keep it cold. Halve the garlic clove.
Approx. 5 minutes
2
Place the potatoes in a large pot, cover generously with cold salted water, and bring to the boil over high heat. Cook until completely tender and a knife slides in with no resistance, about 20 minutes.
Approx. 20 minutes
3
Drain the potatoes thoroughly, then return them to the dry pot over low heat for 2 minutes, shaking constantly, to steam off all surface moisture — they should look dry and floury.
Approx. 2 minutes
4
Pass the potatoes through a ricer or food mill directly into a large, wide, heavy-based saucepan (never a food processor). Discard any remaining liquid.
Approx. 2 minutes
5
Rub the inside of the pan firmly with the halved garlic clove, then discard the garlic.
Approx. 1 minutes
6
Set the pan of purée over medium-low heat. Add the cold butter all at once and beat vigorously with a wooden spatula until fully absorbed and the purée is smooth, about 2 minutes.
Approx. 2 minutes
7
Add the crème fraîche and continue beating over medium-low heat until the mixture is hot through and very smooth, about 2 minutes — it should hold a soft peak when you lift the spatula.
Approx. 2 minutes
8
Add the sliced Tomme cheese in three batches, stirring and pulling the mixture in wide figure-eights with the spatula after each addition, letting each batch melt fully before adding the next, about 6 to 8 minutes total — the aligot is ready when it pulls away from the sides of the pan in long, shining, elastic ribbons that stretch at least 30cm without breaking.
Approx. 7 minutes
9
Season with the fine sea salt and white pepper, taste, and adjust. Serve immediately in warmed bowls — aligot waits for no one.
Approx. 1 minutes
