Aligot
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Ingredients :
Comming from the cooperative of Laguiole
Serves 6 :
1 kg of floury potatoes
100 g of butter
250 g of creme fraiche
400 g of tome de Savoie (moulded raw cheese)
Salt, pepper and a
clove of garlic
Direction :
Prepare a classic mash potatoes, add to this purée the butter and the creme fraiche. Season with, salt peppers and a hint of garlic.
Heat up the mash and add the cheese cut in small strips, then stir slowly with a wooden spoon.
When the mixture becomes stringy the Aligot is cooked.
Tome of Aubrac (cheese) is made in Laguiole in the heart of the region where Aligot is the traditional dish.
Serve your aligot with a roast sausage or a free range pork roast, or you could even try it with seafoods (lobster, Dublin bay prawns) or panfried medallions of monkfish in olive oil�
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