Aligot
Description
They say aligot was invented in medieval times by monks in rural France, when tired and frozen pilgrims came to them saying "Give us something" ("aliquid" — "aligot" — something, anything). Back then, potatoes had not yet been introduced to France, so bread was used as the base ingredient, sometimes chestnut purée. Today, potato purée with garlic and cheese has gained popularity not only in France. I'll be happy to show you how.
Instructions
- 1
Step 1
Boil the potatoes, then mash them into a puree.
- 2
Step 2
Slice the cheese into thin slices. I've tried using hard Russian cheese as well, and it turns out great. Perhaps gourmets will say that according to the original recipe, you should use young Tomme cheeses produced in the highland regions of the Alps and Pyrenees, but I think not every homemaker can afford such a luxury. So we'll use whatever we have on hand.
- 3
Step 3
Heat the cream with the butter, then add the minced garlic and spices. Pour this mixture into the mashed potatoes.
- 4
Step 4
Place the saucepan with the purée over very low heat or on a water bath. Add the cheese gradually, stirring with a wooden spatula. It is recommended to stir in one direction (clockwise) for about 10 minutes. Once the cheese has melted and the aligot has become smooth and stretchy, remove it from the heat and serve immediately while hot!
- 5
Step 5
Done.