Aligot (Stretchy Cheese and Mashed Potatoes from Aubrac)
In short: Silky mashed potatoes beaten with garlic, cream and young Tomme cheese until they stretch into long, glossy ribbons. It takes about 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Aligot is a specialty of the Aubrac plateau in south-central France, made by beating mashed potatoes with garlic, butter, cream and fresh young cheese until the mixture turns elastic and stretches in long ribbons. It is traditionally served with grilled sausage or roast pork. The cheese is the key: use a fresh, mild tomme or a mix of mozzarella and Gruyère for the right melt and stretch. Serve it as soon as it is made.
Instructions
- Cook the potatoes in boiling water for 20 minutes until completely tender. Drain well.
- Meanwhile, warm the cream with the butter and garlic in a small pan over low heat until the butter melts. Keep it warm.
- Pass the hot potatoes through a ricer or food mill into a large heavy pot, or mash them until perfectly smooth. Do not use a food processor, which makes them gluey.
- Set the pot over low heat and beat in the hot cream mixture with a wooden spoon, then the salt and white pepper.
- Add the cheese a handful at a time, stirring in one direction. Keep stirring for 5 to 8 minutes until the mixture is smooth and a spoonful lifts in long ribbons.
- Serve immediately, lifting the aligot high from the spoon so it stretches, with sausage, roast pork or grilled meat.
Tips
- Fresh Tomme (tomme fraîche) is the authentic cheese but is hard to find outside France. Use equal parts low-moisture mozzarella and Gruyère, or Cantal if you can find it.
- Keep the pot over low heat while stirring, and serve at once. Aligot loses its stretch as it cools, although a splash of warm milk helps revive it.
Questions and answers
Can I make aligot ahead of time?
It is best served right away, but you can keep it warm in a covered pot over very low heat for 20 minutes. Stir in a splash of warm milk to loosen it before serving.
What do you serve with aligot?
Traditionally, grilled pork sausage from the Auvergne region. Roast pork, grilled steak or braised beef also go well.
What is the difference between aligot and mashed potatoes?
Aligot is mashed potato beaten with a large amount of melting cheese and garlic until elastic. It is much richer and stretchy, whereas ordinary mash is soft and spreadable.
How long does it take to make Aligot (Stretchy Cheese and Mashed Potatoes from Aubrac)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Aligot (Stretchy Cheese and Mashed Potatoes from Aubrac)?
About 520 kcal per serving, with 21 g of protein, 34 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 34 g |
| Fat | 33 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 960 mg |
Estimated values, calculated from the ingredients.
