Definition: aligot

A traditional Auvergne dish made with potatoes and fresh tomme cheese from Aubrac and Cantal. Recipe for 4 people: 1 kg Bintje potatoes - 400 g fresh tomme cheese - 200 g thick crème fraîche - 1 or 2 cloves of garlic - salt and pepper.Peel the potatoes and garlic cloves. Cut the potatoes into large pieces and cook them with the garlic for 20 minutes in boiling water. Meanwhile, cut the fresh tomme cheese into thin slices. When cooked, remove the garlic and mash the potatoes, adding a little cooking water if necessary to achieve the desired consistency. Stir in the crème fraîche with a wooden spoon, then quickly add 400g of fresh tomme cheese, stirring vigorously to aerate the aligot, which should run off the spatula in a ribbon. If desired, you can add flavour with a whole crushed garlic clove.