Aligot - Traditional French Creamed Potatoes with Cheese & Garlic

Aligot is a traditional French dish with a rich history, originating from the Aubrac region in southern France. It dates back to the 12th century when monks served melted cheese with bread to pilgrims traveling to Santiago de Compostela. In the 16th century, potatoes were introduced to the recipe, creating the creamy, stretchy dish we know today. Aligot is made by blending mashed potatoes with butter, cream, garlic, and melted cheese, traditionally Tomme or Laguiole. It was initially a rustic peasant dish but has since become a celebrated emblem of French gastronomy.

Serves: 4

Preparation Time: 10 minutes - Plus 30 minutes to chill cheese

Cooking Time: 50 minutes

Ingredients

• 1kg large potatoes (unpeeled)

• 75g very mature Cheddar, Comté, or any other strong hard cheese (grated and kept in fridge for 30 minutes)

• nutmeg (pinch of)

• ½ tsp honey

• ½ tsp mild curry powder

• 75g unsalted butter (hot, melted)

• 1 garlic clove per potato (slightly crushed)

• 75g crème fraîche (warmed)

method

Preheat the oven to 140ºC (fan), 160ºC (non-fan), or gas mark 3.

1. In a deep pan, heat plenty of water, enough to cover all the potatoes and bring to the boil.

2. Place all the unpeeled potatoes into the pan and simmer for 20 minutes. Remove and drain in a colander.

3. When cool enough, slice a little off each potato base.

4. Using a spoon, carefully remove the flesh of the potatoes and put this into a mixing bowl.

5. Then add the cheese, nutmeg, honey, curry powder, butter, garlic and warmed crème fraîche. Stir thoroughly and then carefully place the mixture back into the potato skins.

6. Put onto a baking tray. Place in the oven for 30 minutes.

Best served with a freshly grilled steak and some green vegetables.

Chef's tip

I can’t express enough the need to dry the potatoes thoroughly; otherwise the mash will become very watery. Good quality cheese also makes this dish truly exquisite. Adding a sprinkling of smoked paprika before the last stage in the oven helps to glaze the potatoes even more.