I’ve never been to Southern France but I’ve heard good things about Aligot.. It’s basically French mashed potatoes. It’s incredibly cheesy with a consistency like fondu – super stringy.
So I decided to try it. Apparently super easy to make but somehow, I screwed it up. The end result still tasted AMAZING, but didn’t have the stringy consistency that the French love. I used Lancashire cheese (thanks Google) but despite my search for a similar cheese to Cantal.. it’s not the greatest (tastes good though)
So here are few tips I learned along the way.. and what you should NOT do.
- FOOD PROCESSOR IS BEST! (I dont have one)
- Cheese is important! Aligot is usually made with Cantal cheese but it’s especially hard to find in North America – here are some others to use: Gruyere, Mozzarelle & Gruyere together, Tomme d’Auvergne
- If possible (it will make it a bit heavier) add CREAM. Even just a little.
Still confused? check out this video: