“Aligot” recipe from the Aubrac region

The speciality of the Aubrac ! Aligot is a puree made from potatoes, fresh tome cheese and garlic.

For 4 persons:
1 kg (2.2 lbs) potatoes, 400 g (14 oz) fresh Aubrac Tome cheese, 1 or 2 cloves of garlic, 100 g (3.5 oz) butter, 15 cl (5 fl.oz) crème fraîche, salt & pepper
Peel and wash the potatoes, then boil them in water. Thinly slice the fresh Aubrac Tome cheese. Peel and crush the garlic.
When the potatoes are cooked, mash them to a purée. Progressively add the butter, followed by the crème fraîche. Mix well, then add the crushed garlic and pepper to taste.

Put the mixture in a pan over a low heat and progressively add the sliced cheese, stirring constantly in the same direction and occasionally up and down.

When the mixture flows well, the “Aligot” is ready to serve.