Cheesy aligot being pulled on a spoon from a copper pan

Aligot

Name: Aligot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1kg Maris Piper potatoes peeled and cut into even chunks; 2 garlic cloves peeled; 100g butter cold; 150ml double cream; 400g cheese grated or torn (see tip)

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

plus steam drying

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Make a French-inspired potato purée – the trick is to use a floury potato, mash until smooth, then beat in the cheese over a low heat until glossy and elastic

Egg-free

Gluten-free

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

1kg Maris Piper potatoes

peeled and cut into even chunks
2 garlic cloves

peeled
100g butter

cold
150ml double cream
400g cheese

grated or torn (see tip)

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Nutrition: Per serving

kcal859
fat68g
saturates44g
carbs33g
sugars2g
fibre3g
protein27g
salt1.43g

Method

step 1

Put the potatoes and garlic in a large saucepan, cover with cold salted water and bring to the boil. Simmer for 10-12 mins until the potatoes are completely tender. Drain well, then leave to steam-dry in the colander for 2-3 mins.
step 2

Pass the potatoes and garlic through a potato ricer back into the pan, or push through a medium sieve or a food mill. Put over a low heat and beat in the butter, followed by the cream. Season well.
step 3

Add the cheese a handful at a time, beating vigorously with a wooden spoon after each addition. Keep the pan over a low heat and continue beating for 5-8 mins until the cheese has completely melted and the aligot is smooth, glossy and stretchy enough to pull away from the spoon in long ribbons. Taste for seasoning and serve immediately while piping hot and at its stretchiest.

Recipe tip

For the cheese, I recommend using one of the following:

400g tome fraîche de l’Aubrac, for the most traditional version
400g young cantal
200g mozzarella, well drained, plus 200g comté

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