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

Ingredient Substitutions

• Instead of Floury potatoes: Firm-fleshed potatoes (slightly different texture)
• Instead of Garlic: Garlic powder
• Instead of Coarse salt: Fine salt
• Instead of Black pepper: White pepper
• Instead of Thick crème fraîche: Double cream, Thick cream
• Instead of Tomme d'Aubrac (fresh cheese): Tomme de Savoie, Young Cantal

Equipment Needed

• Casserole or pot
• Colander
• Potato ricer or potato press
• Large wooden spoon
• Chef's knife
• Cutting board
• Bowl
• Kitchen scale (or measuring spoons) (optional)

Critical Steps — Do Not Skip

• Let the Tomme d'Aubrac reach room temperature before incorporating.
• Incorporate the cheese gradually while stirring constantly in the same direction.
• Achieve an elastic texture that forms ribbons (the "ribbon of friendship").

Chef Tips from the Video

• Using a large wooden spoon allows you to stretch the mash well and create the ribbons.
• The secret to stretchiness lies in the continuous movement in the same direction and the cheese temperature.
• A small knob of butter added at the end adds even more shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, reheat gently over low heat adding a little cream if needed. Consume within 2 days.

Freezer: Not recommended: the stretchy texture deteriorates when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the cheese and let it come to room temperature the day before.
• Cook the potatoes in advance and keep them warm under a clean kitchen towel.
• The crème fraîche can be slightly warmed in the microwave before incorporation.