Aligot with Fresh Cheddar

Name: Aligot with Fresh Cheddar
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 1/2 kg Yukon Gold potatoes (peeled and cut into chunks); 1 cup heavy cream (warmed); 1/2 cup whole milk (warmed); 200 g fresh cheddar cheese (grated); 4 tablespoons unsalted butter (softened); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground)

50 min 6 servings Medium

All Recipes

Aligot with Fresh Cheddar

A decadent and creamy potato dish with fresh cheddar cheese.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Aligot is a traditional French dish originating from the Midi-Pyrénées region, known for its creamy and stretchy texture. Traditionally made with Tomme cheese, this version uses fresh cheddar to bring a unique twist to the classic recipe. The dish is a celebration of simple ingredients – potatoes, cheese, cream, and butter – coming together to create something extraordinary. Perfect for a comforting side dish, aligot is sure to impress with its rich flavour and delightful texture.

Ingredients

Servings

Aligot Ingredients

Instructions

Boil the Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender, about 15-20 minutes.

Pro tip: Test by piercing with a fork; they should be soft but not falling apart.

Drain and Dry

Drain the potatoes and return them to the pot over low heat. Stir for a minute to evaporate excess moisture.

Pro tip: This helps achieve a smooth texture.

Mash the Potatoes

Using a potato masher or ricer, mash the potatoes until smooth and lump-free.

Pro tip: Avoid using a blender or food processor as it can make the potatoes gummy.

Add Dairy

Gradually stir in the warm cream and milk until fully absorbed by the potatoes.

Pro tip: Keep the mixture over low heat to maintain warmth.

Incorporate Cheese

Add the grated cheddar cheese a handful at a time, stirring constantly until fully melted and integrated.

Pro tip: The mixture should become thick and stretchy.

Finish and Serve

Stir in the butter, salt, and pepper. Taste and adjust seasoning. Serve immediately while hot and creamy.

Pro tip: For extra decadence, add a bit more butter on top before serving.

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Tips & Tricks

<ul><li>Use freshly grated cheddar for the best texture.</li><li>Warm the milk and cream before adding to potatoes to maintain temperature.</li><li>Continuously stir the mixture to achieve the perfect stretchy texture.</li><li>Serve immediately for the best consistency.</li></ul>

Serving Suggestions

Serve aligot with fresh cheddar as a side to roast meats or grilled vegetables. This dish pairs beautifully with a robust red wine, enhancing the cheesy flavours. Aligot is best served fresh, but you can make it ahead and reheat gently on the stovetop, adding a splash of cream if needed to restore its creamy consistency. Store leftovers in an airtight container in the refrigerator for up to two days.