If you’re a fan of mashed potatoes, prepare to have your mind blown. There’s a lesser-known dish from the L’Aubrac region of central France called aligot, which takes your basic mashed potatoes and transforms them into something extraordinary.
Imagine potatoes whipped to perfection, but with a cheesy twist that pulls like taffy—yes, it’s as good as it sounds.
What Makes Aligot So Unusual?
Aligot is not just any potato dish; it’s an experience. The traditional French recipe uses Tomme de l’Aubrac or Tomme d’Auvergne, a young cheese known for its creamy, nutty flavor and stretchy texture when melted.
While these cheeses are not readily available everywhere, that doesn’t mean we can’t enjoy a delicious version at home. In this recipe, we’ll be using a mix of Gruyère and mozzarella to replicate that irresistible stretchiness.
And for a little extra flavor, we’ll roast a head of garlic, which adds a mellow, caramelized note that pairs beautifully with the rich, cheesy potatoes.
Your Shopping List
To bring this delightful dish to life, you’ll need the following ingredients:
- 500g potatoes (any starchy variety will do)
- 1 tbsp butter
- 100 ml milk
- 150g Gruyère cheese, shredded
- 150g mozzarella cheese, shredded
- 1 head of garlic
- Salt and black pepper to taste
Let’s Cook
Roasting the Garlic
1. Preheat your oven:
Set your oven to 400°F (200°C). While it’s warming up, cut the top off a head of garlic, drizzle it with a bit of olive oil, and wrap it in foil. Place it in the oven to roast for about 30-40 minutes, until soft and caramelized.
Preparing the Potatoes
2. Boil the potatoes:
Peel the potatoes and cut them into chunks. Boil them in salted water until they are completely tender. This usually takes about 15-20 minutes.
3. Mash the potatoes:
Drain the potatoes well and put them through a food mill, potato ricer, or mash them with a potato masher until smooth. The goal is a fluffy texture without any lumps.
Combining the Ingredients
4. Heat the potatoes:
Return the mashed potatoes to the pot and place them over very low heat. Add the butter and stir until melted.
5. Add the milk and garlic:
Squeeze the roasted garlic cloves out of their skins and add them to the potatoes along with the milk. Mix well until everything is combined, creating a smooth, thick puree.
6. Melt in the cheese:
Now for the fun part! Begin adding the shredded cheeses in small batches, stirring continuously with a wooden spoon or sturdy whisk. The cheese will start to melt and stretch, creating that signature aligot texture.
Keep stirring vigorously until the mixture pulls away from the sides of the pot and develops a slight sheen. If the mixture feels too firm, add a splash more milk to loosen it up.
Serving Suggestions
Aligot is best enjoyed hot, straight from the pot. For a little extra flair, top with finely chopped chives or parsley.
It pairs wonderfully with roasted meats, grilled sausages, or even a simple salad for a comforting side dish that’s sure to impress.
Common Questions About Aligot
Q: Can I use other types of cheese?
Absolutely! While Gruyère and mozzarella are used here to mimic the texture of the traditional cheese, feel free to experiment with other cheeses that melt well, like fontina or cheddar.
Q: How do I store leftovers?
Aligot is best eaten fresh, but you can store leftovers in the fridge for up to two days. Reheat gently on the stove with a bit of milk to restore its creamy texture.
Aligot with Baked Garlic
Ingredients
- 500 g potatoes peeled and cubed
- 1 tbsp butter
- 100 ml milk
- 150 g Gruyere cheese shredded
- 150 g Mozzarella cheese shredded
- 1 head of garlic roasted and minced
- Salt to taste
- Black pepper to taste
- Optional: finely chopped chives for garnish
Instructions
- Boil the peeled potatoes in salted water until they are fully cooked and tender.
- Roast the garlic until soft, then mince it.
- Drain the potatoes and put them through a food mill, potato masher, or potato ricer until smooth.
- Return the mashed potatoes to the pan over very low heat. Stir in the roasted garlic and milk, mixing well to create a viscous puree.
- Gradually add the shredded Gruyere and Mozzarella cheese in batches, stirring vigorously with a wooden spoon or sturdy whisk until the cheese is fully melted and the mixture becomes smooth and elastic.
- Add more milk if the mixture seems too firm.
- Season with salt and black pepper to taste. Serve immediately, garnished with finely chopped chives if desired.
Notes
Why This Recipe Won’t Disappoint
The combination of Gruyère and mozzarella provides a great balance of flavor and stretchiness, closely mimicking the original Tomme cheeses. Roasting the garlic adds depth and complexity, making this version of aligot rich and flavorful.
It’s a dish that might not be entirely authentic, but it certainly captures the spirit of French comfort food.
So, if you’re ready to take your mashed potatoes to the next level, give this aligot recipe a try. Just be warned: you might find it hard to go back to the classic version!
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