If you ask my Facebook account Aligot is the most trending dish on the internet right now. Every time I browse my timeline, I see people devouring this savory treat of gooey cheese and it makes me feel like I want to jump right through the screen and steal it away from them. And yes, I am definitely entitled to do so, as I`m from Switzerland, the “Land of Cheese” itself. We consider ourselves the “Lord of Cheese” *lol*. This might be the slight reason, I am so addicted to cheese. When I travel people often ask me “What is the thing you most miss about your country?”. And my answer is always straight away “Cheese”. So obviously there is no way I am going to miss out on trying Aligot.
You might already have guessed by the sound of it`s name, that Aligot is a traditionally French dish. It originates from the region of Aubrac and consists of mashed potatoes, the French Tomme cheese, cream and butter. Here a tiny little shout-out to the people traveling to France or staying there right now, please take advantage and try this dish, if you have the possibility (TripAdvisor may help to find a good restaurant). But what if you don`t have the possibility to travel to France? Right, you try this at home and you will see, it is really delicious as well. Just get prepared to sweating a tiny little bit, due to the constant stirring the preparation requires.
Ingredients (for 4 servings):
- 1kg starchy potatoes
- 5 garlic cloves
- 650g grated cheese – I used a Swiss Fondue mixture (400g) & a cheese pie mixture (250g), but feel free to use Tomme, the cheese traditionally used for this dish
- 50g butter
- 200ml milk – you can also use cream
- 1 teaspoon salt
- 1/2 teaspoon grated nutmeg (optional)
- place the potatoes in a pan & fill in water until they are slightly covered by the water
- bring to boil, cover the pan & cook until you can easily pierce them with a fork (about 20 to 30 minutes depending on the size of your potatoes)
- drain off water & let potatoes rest for a while, so as they can dry
- peel potatoes & mash them using a fork, a potato masher or whatever tool you use to mash your potatoes – I used a passe-vite
- peel garlic cloves & press them using a garlic squeezer
- melt butter in a pan on low temperature, add mashed potatoes, pressed garlic, salt, milk & if you like some grated nutmeg, mix together until the mashed potatoes have a smooth texture
- now start adding the grated cheese step by step whilst constantly stirring
- your Aligot is ready and has enough cheese once it has a gooey texture and forms threads when poured from a spoon
Sorry I can not provide any spectacular video, we tried but I felt the pyjama pants I was wearing weren`t looking that great *lol*. Oh and my voice sounds terrible when taped, so I felt like I wanted to save you this experience.
Read you soon, xoxo Sarah