Potato Aligot

Potato Aligot: it's a side dish from Auvergne(Aveyron, Cantal and Lozère) region in South of France, it's a traditional mashed potato with Tomme cheese.

Recipe
6-8 servings

- 2.5 kg (5 1/2 lb)potatoes
- 150 g (5 oz.) butter
- 1 kg (2 1/4 lb.) fresh Tome cheese ( I can't find Tome so I replace it with Gruyere, Emmenthal, and Cheddar)
- 500 ml (2 cups) milk (approximately)
- 3 cloves of garlic, chopped
- salt

Category:

Howto & Style

Tags:

• Potato Aligot
• Side dish

[ElleFreakydelle]

I tried to make this today, but since I couldn't find the tomme cheese in Denmark, I used brie. It doesn't give the right consistency, so I will deffinetly use some of your suggestions next time :)

It taste good with brie, though.

[CaroTheCookie]

Too bad you had to replace Tome cheese with gruyère or comté, the final texture isn't as it should be (flowing aligot). I know it's difficult to find this specific cheese (even in France!).

About the pronunciation, you did well for Aveyron =D

I'm from Cantal and it's really nice to see foreigners try this recipe. Good job and bon appétit!

[Sakuralyne]

looks delicious!! damnn!!