ALIGOT

A speciality of Auvergne in south-west France, where it’s claimed it was created by the monks of Aubrac to serve hungry pilgrims on their way to Compostela, aligot – or “magical cheesy mashed potato” it is Silky-smooth pommes puree enriched with generous amounts of cheese.

This delightfully gooey, cheesy mash is often thought to be the world’s best Potato dish.

INGREDIENTS Serves 4

1kg floury potatoes all of roughly the same size
350g Tome de Laguiole
250g crème fraîche
120ml milk
1 garlic clove, peeled
Salt and ground white pepper

METHOD

Peel the potatoes and place in a pan of salted water and bring to the boil. Simmer until tender.

Meanwhile, grate the cheeses. Once the potatoes are tender, drain them;

Mash them very well, until you have a smooth puree. Crush the garlic clove.

Put the puree back into the pan and put on a very low heat. Stir in the creme fraiche and garlic along with enough milk to make a viscous puree, then use a wooden spoon or sturdy whisk to stir in the cheese in a couple of batches.

Beat the potato vigorously until the cheese is melted (and the texture smooth) and the mix comes away from the side of the pan. It will develop a slight sheen that lets you know it’s ready – add more milk if it seems too firm. Season with salt and white pepper and serve immediately.

Original Recipe Felicity Cloak writing in the Guardian