I want to cook this EVERY day! My favorite ALIGOT!

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Pommes Aligot🇫🇷🫶

❤️To really understand the Aligot, you have to understand the Aveyron region of France. Situated in the South of France on the L’Aubrac plateau, Aveyron (and specifically Laguiole, where Aligots namesake cheese hails from) are known for their cows. Aubrac cows are prized for their dairy. Aubrac milk is exceptionally nutty with a flavor often compared to hazelnut, and is used to make Laguiole cheese traditionally used in Aligot.

🧀While pommes Aligot should really be made with Tomme de Laguiole or Tomme d’Auvergne cheese, both of these are hard to find outside of France. So instead, we’re using a combination of Gruyère for its melty texture and nutty flavor and fresh mozzarella. I’ve had the best results with the balls of fresh mozzarella that you can often find in the deli department of the grocery store.

❌Buy the best-quality cheese you can afford and be sure to stay away from the pre-shredded cheeses for this dish.

🔪Ingredients:

1kg Potato (Charlotte)
650g Potato (Cooked/Passed)
115g Butter
150g Double cream
300g Tomme fraiche
Substitute 150g mozzarella + 150g gruyere (if you can't get hold of tomme)
2 Garlic clove
Salt + pepper

- Boil the potatoes
Once cooked, pass through a sieve, and discard the skins.
- Add the butter, garlic and cream.
- Add your cheese and continue to beat/cook until very hot and stretchy, check your seasoning and serve immediately. Serve straight in the pan or transfer into hot bowls

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Pommes Aligot🇫🇷🫶

❤️To really understand the Aligot, you have to understand the Aveyron region of France. Situated in the South of France on the L’Aubrac plateau, Aveyron (and specifically Laguiole, where Aligots namesake cheese hails from) are known for their cows. Aubrac cows are prized for their dairy. Aubrac milk is exceptionally nutty with a flavor often compared to hazelnut, and is used to make Laguiole cheese traditionally used in Aligot.

🧀While pommes Aligot should really be made with Tomme de Laguiole or Tomme d’Auvergne cheese, both of these are hard to find outside of France. So instead, we’re using a combination of Gruyère for its melty texture and nutty flavor and fresh mozzarella. I’ve had the best results with the balls of fresh mozzarella that you can often find in the deli department of the grocery store.

❌Buy the best-quality cheese you can afford and be sure to stay away from the pre-shredded cheeses for this dish.

🔪Ingredients:

1kg Potato (Charlotte)
650g Potato (Cooked/Passed)
115g Butter
150g Double cream
300g Tomme fraiche
Substitute 150g mozzarella + 150g gruyere (if you can't get hold of tomme)
2 Garlic clove
Salt + pepper

- Boil the potatoes
Once cooked, pass through a sieve, and discard the skins.
- Add the butter, garlic and cream.
- Add your cheese and continue to beat/cook until very hot and stretchy, check your seasoning and serve immediately. Serve straight in the pan or transfer into hot bowls

Chefsofiaa