Aligot
Ingredients:
5 1/2 lb. bintje potatoes
1 cup crème fraîche (or sour cream)
5 oz. butter
2 1/4 lb. fresh Tomme cheese
2 cups milk (approximately)
3 cloves of garlic, chopped
salt
1 cup crème fraîche (or sour cream)
5 oz. butter
2 1/4 lb. fresh Tomme cheese
2 cups milk (approximately)
3 cloves of garlic, chopped
salt
Serves 6
Directions
1. Cook the peeled potatoes in salted boiling water for 15 minutes. Drain.
2. Press the potatoes through a ricer into a large saucepan in which you have melted the butter with the cream over low heat.
3. Combine, gradually blending in the hot milk until you have a smooth supple mixture. This first part of the aligot can be prepared in advance.
4. Just before serving, gently reheat the potato purée and add, all at once, the fresh tomme, cut into thin slices, working the mixture with a wooden spoon until it is stringy. Serve immediately. The garlic can be served separately in a small dish or added into the aligot at the last minute.
1. Cook the peeled potatoes in salted boiling water for 15 minutes. Drain.
2. Press the potatoes through a ricer into a large saucepan in which you have melted the butter with the cream over low heat.
3. Combine, gradually blending in the hot milk until you have a smooth supple mixture. This first part of the aligot can be prepared in advance.
4. Just before serving, gently reheat the potato purée and add, all at once, the fresh tomme, cut into thin slices, working the mixture with a wooden spoon until it is stringy. Serve immediately. The garlic can be served separately in a small dish or added into the aligot at the last minute.
Aligot is a dish traditionally made in the south region of France. This dish was originally made from bread by monks who prepared it for the pilgrims on the way to Santiago de Compostela. In the future versions, potatoes were used because they allowed better consistency.
