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post #1 of 11
Thread Starter 
Doies anyone know how to make it?
post #2 of 11
Isn't it just a french version of mashed potatoes with cheese (specific to the region, I think the Auvergne?) and garlic?
post #3 of 11
Thread Starter 
Thats the one but trying to find how to make it...
post #4 of 11
Boil potatoes. When cooked, mash with a little sauteed garlic. Add cream and mash potatoes... add grated cheese. Add salt and pepper.

It's not rocket science!:lips:
post #5 of 11
post #6 of 11
There's really a bit more to making a good, authentic aligot than that. I've posted a couple of links to the better interpretations that I found, one in English and the other in French.

Daphné, my old Paris friend, could whip up a very fine aligot based on techniques she learned from her grandmother. The proper "cream" btw is creme fraiche

post #7 of 11
Thread Starter 
Thanks for all your help.

I will have a go and let you know

I have found also some help here.

Latest FrenchEntrée Tarn & Aveyron Recipes from FrenchEntré

post #8 of 11
That's a pretty good interpretation as well. I think with the three links you should be able to make a great aligot. It may take two or three tries to perfect the dish to your taste as the proportions of cheese to potatoes is important. We're sometimes able to get some French potatoes here, and using those with the proper cheese and a good creme fraiche really makes the dish sing. Be careful of using commercially prepared creme fraiche. Some American-made commercial versions contain preservatives and gum for thickening. And while garlic is nice, don't overdo it. In all the best aligot's that I've had the garlic was more subtle than "in your face."

Good luck and have fun,

post #9 of 11

I've had aligot in French homes, made with cream, not creme fraiche - I've never known anyone make a fuss about a simple dish.

I gave the poster my answer - he/she is obviously at liberty to choose to follow the recipe you found for him.

Sometimes your attitude really grates, y'know?:(
post #10 of 11
Remember: the cheese is supposed to be fresh tomme. No addition of cream is required for the traditional recipe. The result is quite gummy. A very rich dish...
post #11 of 11
Thanks, Anneke - I racked my brains and couldn't remember the name of the cheese in the dish!
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