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

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.

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.

💡

Tips & Tricks

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

Frequently Asked Questions

What is aligot de pomme de terre?

Aligot de pomme de terre is a traditional French dish made from potatoes blended with cheese, butter, and cream to create a creamy, stretchy texture.

How long does it take to make aligot?

It takes approximately 50 minutes to prepare and cook aligot, including the time to boil the potatoes and integrate the cheese.

What kind of potatoes are best for aligot?

Yukon Gold potatoes are ideal for aligot due to their creamy texture and balanced starch content.

Can I use different cheese for aligot?

Traditionally, aligot uses Tomme cheese, but fresh cheddar works well. Feel free to experiment with other semi-soft cheeses.

How do I achieve the perfect texture for aligot?

To achieve a smooth and stretchy aligot, use a potato masher or ricer, warm the dairy, and incorporate the cheese gradually while stirring constantly.

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.

Nutrition per serving

450

Calories

12g

Protein

26g

Fat

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