Recette: Aligot

Searching for the ultimate indulgent side for your next dinner party – calories de damned? Then look no further than the creamy, cheesy, carb-laden French dish, aligot* (or cheesy mashed potatoes).

From pommes de terre fondants* to Pommes Anna* and tartiflette, the French are masters at elevating the humble spud to dizzying gustatory heights. And silky, stretchy, garlic-infused aligot – a speciality of the Aubrac region in the south of Auvergne – is a decadent taste sensation.

Just make sure you’re prepared for an arm workout as this side requires A LOT of stirring.

Tip: The recipe calls for tomme fraîche d'Auvergne – a semi-hard cow’s milk cheese that can be hard to source. If it’s not on offer at your local cheesemonger, Gruyère and Comté make good substitutes.

Bon appétit*!

Merci au Marmiton pour la recette*.

*cheesy mashed potatoes | *fondant potatoes | *Potatoes Anna | *Enjoy! | *Thank you to Marmiton for the recipe.