Aligot
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound boiling potatoes or white new potatoes
2 tablespoons salted butter
¾ pound fresh uncured firm cheese, finely diced (see note)
1 small clove garlic, chopped
Salt to taste if desired
Freshly ground black pepper to taste
Nutritional analysis per serving (2 to 3 servings)
8 grams carbs; 133 milligrams cholesterol; 544 calories; 13 grams monosaturated fat; 1 gram polyunsaturated fat; 26 grams saturated fat; 45 grams fat; 1 gram fiber; 803 milligrams sodium; 27 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the potatoes until tender. Drain, cool and peel.
- Step 2
Roughly mash the potatoes with the butter.
- Step 3
Place the potatoes in a food processor, and process, adding the cheese and garlic gradually. Continue processing until the mixture has a smooth but somewhat gluey texture, so that it forms ribbonlike strands when picked up with a spoon. Add salt and pepper to taste.
- Step 4
Reheat briefly in a heavy saucepan, then serve.
In France, aligot is made only with fresh uncured cheese, available in New York at S. Calandra & Sons, 2314 Arthur Avenue (East 184th Street) in the Bronx. Dairies that make hard cheeses might also sell some of their cheese in its fresh uncured state. Using a cured cheese like Monterey Jack will produce a reasonably authentic texture, but the flavor of the dish will be sharper and saltier.
Private Notes
Comments
OMG - we loved this! I used fontina as a substitute. Perfect technique....