✦ Featured
Recipe · Rouergue
Aligot de l Aubrac
Cheesy stretchy mashed potatoes from Aubrac
⏱ 45 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)floury potatoesBintje (or russet)
500 g (18 oz)fresh Aubrac tomme cheeseyoung Cantal cheese
300 g (11 oz)thick crème fraîche
200 g (7 oz)salted butter
5 clovesgarlic
200 ml (¾ cup)whole milk
1 tspfine salt
1 tspfreshly ground pepper
- 1.5 kg (3.3 lb) floury potatoes Bintje (or russet)
- 500 g (18 oz) fresh Aubrac tomme cheese young Cantal cheese
- 300 g (11 oz) thick crème fraîche
- 200 g (7 oz) salted butter
- 5 cloves garlic
- 200 ml (¾ cup) whole milk
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 1.5 kg (3.3 lb) of floury Bintje potatoes and cut them into large, even 4 cm (1½ in) cubes. Rinse them well under cold water to remove excess surface starch, which would make the aligot gluey.
- Put the potato cubes in the large saucepan and cover with well-salted cold water. Bring to a simmer and cook uncovered for 25 minutes, until a knife slides through with no resistance.
- Meanwhile, cut the fresh Aubrac tomme into thin, even 5 mm (¼ in) slices. This helps the cheese melt evenly and gives aligot its famous stretch.
- Remove the green germ from the 5 garlic cloves and crush them with the flat of the knife. Warm the whole milk in a small saucepan so it won’t cool the aligot when you mix it in. This prep is essential for success.
- Drain the cooked potatoes thoroughly and return them to the empty pan over low heat for 2 minutes to steam off any remaining moisture. This is key to a thick, well-bound aligot.
- Press the still-hot potatoes through the ricer into the large cast-iron pot (never use a blender — it makes the purée gluey). Stir in the diced salted butter and the thick crème fraîche vigorously with a spoon.
- Gradually add the crushed garlic and the warm milk, stirring, until the purée is smooth and silky. Season generously with salt and pepper. It should be looser than regular mashed potatoes so the cheese blends in easily.
- Over very low heat, add the sliced tomme in three batches, stirring hard with the wooden spoon for 10 minutes. The aligot should turn stretchy and pull into long ribbons when you lift the spoon. Serve right away.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.
