Aligot

Method

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1. Boil the potatoes in salted water 25 minutes, until completely soft. Drain and steam dry for 2 minutes.

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2. Pass them through a ricer straight back into the hot pan. Never use a food processor.

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3. Beat in the butter over low heat until it disappears, then the warm cream and the garlic.

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4. Add the tomme a handful at a time over low heat, beating hard with a wooden spoon after each.

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5. Keep beating. After 4 or 5 minutes the mixture will change character and become elastic and glossy.

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6. Lift the spoon: it should draw long ropes that do not break. Beat in the salt and pepper.

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7. Serve immediately, straight from the pan, while it is still stretching.

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Chef’s Tips

• Young tomme fraîche only. Mature cheese will not stretch.
• A ricer, never a processor.
• Beat hard for several minutes. It changes suddenly.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Toulouse sausage
• A green salad
• A glass of Marcillac

Storage & Reheating

Best immediately. It sets hard and loses its stretch permanently on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.