Aligot Dish

1 pounds tomme d auvergne rind removed and cut into inch cubes pound.

Aligot dish. This combination results in a creamy elastic and velvety mixture that is similar to fondue. A classic french aligot isn t so much a side dish as it is a work of art. Humble potatoes and cheese are beaten together with crème fraîche until they form silky smooth ribbons of puréed potato.

Aligot is a dish that s been attributed to the monks of the aubrac who devised it from local produce to provide sustained sustenance to the passing pilgrims on their way to conques and santiago de compostela. 2 garlic cloves minced. Pommes aligot is more than just a cheesy twist on mashed potatoes.

Aligot is a dish made from cheese blended into mashed potatoes often with some garlic that is made in l aubrac aveyron cantal lozère occitanie region in the southern massif central of france. Aligot is one of the oldest traditional dishes originating from the aveyron in the midi pyrénées and is really a simple dish of really yummy cheesy potatoes and it is stretchy. Add a big pinch of salt.

The french have many recipes for the humble potato but they manage to turn them into the most wonderful dishes. Aligot is a french dish which incorporates mashed potatoes melted cheese cream and crushed garlic. 6 tablespoons stick unsalted butter at room temperature.

It is believed that aligot was invented by monks who lived in the regional. Aligot and flaune are his choices classic french aligot recipe. 1 cup heavy cream warmed.

The dish was originally cooked by the region s shepherds and often served on its own. Nowadays it s likely to be served alongside chunky toulouse sausages although it s easy to see why this hearty dish requires little more than a loaf of crusty bread to make it into a meal. Bring to a boil reduce the heat to medium low and simmer until the potatoes are fork tender about 20 minutes.