Imprimer la recette

Serves : 6 people

Preparation : 20 minutes

Cooking : 45 minutes

Ingredients

2.6 lb of Bintje potatoes or another variety with tender flesh
21.2 oz of fresh Cantal cheese
3 crème fraîche
2.6 oz of butter
1 garlic
salt

Instructions

Peel the potatoes and boil them in salted water as you would for mashed potatoes. Drain them and mash them with a potato masher.

Add the butter and stir it in with a wooden spatula while keeping the purée on the heat.

Once the butter has melted, remove the pan from the heat and stir in the crushed garlic, then gradually add the Cantal cheese, cut into thin strips, lifting the mixture from the bottom with a spatula and stretching the aligot as you go.

Add the cream, continue cooking for a total of 10 to 15 minutes, returning the pan to the heat from time to time.

Serve with grilled sausage, pig's trotters, or roast pork.

Aligot