The tome fraîche cheese is the key to this dish. It is a French mountain cheese that, when put in contact with heat, melts quickly, resulting in a very elastic cream cheese. However, this ingredient is not the only secret of this recipe, since the mixture of the cheese with the potatoes is what really allows us to enjoy that characteristic texture of French aligot.
This is a spectacular dish that can be served as an accompaniment to any meat or fish as a single dish. In addition, its preparation is very simple and fast, so you will love this recipe. Stay with us and discover with us how to make Aligot, the traditional French mashed potato and cheese.
Ingredients to make French Aligot:
- 400 grams of tome fraîche
- 2 large potatoes (to cook)
- 1 clove garlic
- 125 grams of butter
- 15 milliliters of milk cream (cream)
- 2 pinches of salt and pepper
How to make French Aligot:
Cook the potatoes in boiling water or in the microwave. For this second option, faster and cleaner, put the potatoes with skin in a bag, close it and prick it with a fork to put it in the microwave for 12 minutes at maximum power. If the potatoes are not big enough, use 4 potatoes instead of 2.
On the other hand, cut the cheese into slices or wedges that are not too large, this way it will be easier for it to melt with the potato during cooking. If you can’t get this French cheese, you can use raclette cheese or similar as an alternative.
Take the potatoes out of the microwave and check that they are completely done. If not, cook them again for a few more minutes. When they are ready, remove them from the bag and cool them under the tap to better remove the skin. Mash them with a masher or a fork.
Heat the potato over the heat and add the butter. Stir so that both ingredients are well integrated and a thick dough forms. Also add the cheese and continue mixing.
Add the grated or minced garlic and continue mixing. You will see that the mass of the aligot is forming and thickening and that it is difficult to remove, but that is the idea. French aligot has no secret, just stir vigorously so that it becomes somewhat spun and has a chewy appearance. So, mix for 5 minutes at low temperature.
Add the cream slowly and continue mixing to integrate it into the mashed potatoes and French cheese. Add salt and pepper and cook the puree for a further 4 minutes. You will see that the texture of the French aligot remains as we mentioned before, thicker and thicker.
Once the time has elapsed, the aligot will be ready, so you can take it out and serve it immediately, since it is usually eaten hot. You can accompany this French aligot recipe with a grilled fish fillet, grilled chicken breast and even a vegetable burger. In order not to increase the calories of the dish, we recommend opting for light accompaniments.
