Aligot is a traditional French culinary specialty made with mashed potatoes, fresh tomme, milk, butter and garlic. You can make Aligot with fresh Tomme from Maison Béjo.
Fresh Tomme is a 2 to 7 days aged cheese. The Béjo’s Tomme has to be young enough to stretched in the mashed potatoes.
In this recipe, you can increase the quantities proportionally up or down. Count 300g per person.
- 1200g peeled potatoes
- 450g fresh tomme cheese
- 200ml milk
- 3 cloves of garlic
The steps of the aligot recipe
- Peel and wash the potatoes. Peel the garlic cloves and cut them in half. Start the cooking with water (cold salt water) of the potatoes with the garlic cloves. Count about 20 minutes of cooking from the boil (increase if necessary, the potatoes must be well cooked for the mash).
- During cooking, cut the fresh tomme into strips or small dice. It should be ready when the potatoes have just finished cooking.
- When the potatoes are cooked, take them out of the water and remove the garlic. Pass the mash through a mash press or vegetable mill to obtain a fine mash.
Add the hot milk with the fresh tomme and stir in with a wooden spoon into the puree. On the very low heat, continue then adding the fresh volume and stirring vigorously. The idea is not to cook but to melt the volume, if your preparation is hot enough, work it off the heat.
- After a while (when you start to feel your arms more) the mash should start spinning, that’s when it’s ready.
- Add salt and pepper to your taste, stirring again and serve.