World Flavors Cookbook

Aligot (Elastic Cheesy Potatoes)

A spectacular dish from the Aubrac region: mashed potatoes blended with a massive amount of melted Tomme d'Auvergne cheese until it becomes incredibly elastic and stretchy.

Cuisine: France

Ingredients

• 1kg starchy potatoes
• 500g Fresh Tomme cheese (or Cantal), sliced
• 100g butter, 200ml heavy cream
• 1 clove garlic, crushed

Instructions

1. Make a smooth, dry potato puree. Add butter and cream.
2. Stir in the crushed garlic.
3. Add the cheese slices and stir vigorously over low heat in one direction until the cheese melts.
4. Continue stirring and lifting until the mixture is completely smooth and stretches into long ribbons.