Traditional Aligot with Tomme d'Aubrac

Ingredients

• 500 g Floury potatoes (type Bintje or Russet, peeled and cut into quarters)
• 2 cloves Garlic (peeled)
• 1 tablespoon Coarse salt (for the cooking water)
• to taste Black pepper (freshly ground)
• 140 g Thick crème fraîche (preferably Normandy, slightly warmed)
• 250 g Tomme d'Aubrac (fresh cheese) (cut into small pieces, taken out of the refrigerator at least 1 h before use)
• sufficient Water (to cover the potatoes in the pot)

Instructions

1. Prepare the potatoes

   Peel the potatoes, rinse them, then cut into uniformly sized quarters.

   Time: PT5M

2. Cooking the potatoes and garlic

   Place the potato quarters in a pot, cover with cold water, add 1 tbsp coarse salt and the two peeled garlic cloves. Bring to a boil then simmer 15‑20 minutes until tender.

   Time: PT20M

   Temperature: boiling water

3. Prepare the Tomme d'Aubrac

   Cut the Tomme d'Aubrac into small dice and let it rest at room temperature for at least 1 hour so it becomes pliable for melting.

   Time: PT5M

4. Drain and mash the potatoes

   Drain the cooked potatoes, return them to the pot over low heat and mash using a potato ricer to obtain a coarse mash.

   Time: PT3M

   Temperature: low heat

5. Incorporate the crème fraîche

   Add the slightly warmed thick crème fraîche to the mash and mix until homogeneous.

   Time: PT2M

6. Add the cheese and work the aligot

   Keep the mash warm and gradually incorporate the Tomme d'Aubrac, stirring constantly with a wooden spoon in the same direction. Continue until the cheese is fully melted and the mixture becomes elastic, forming ribbons when lifted.

   Time: PT10M

7. Season and serve

   Adjust seasoning with salt and pepper, then serve the aligot immediately while hot, accompanied by a slice of country ham or a grilled sausage.

   Time: PT2M

Nutrition Facts

Calories

660

Protein

27 g

Carbohydrates

44 g

Fat

43 g

Fiber

4 g