Aubrac-Style Stretchy Cheese and Potato Puree

Be the first to rate

(No Ratings Yet)

Loading...

A signature dish from the Aubrac plateau in south-central France, this rich potato puree is whipped with generous amounts of melted Tomme d'Aubrac cheese until it becomes famously elastic and stringy. Traditionally served in communal bowls alongside cured sausage, it is rustic, hearty, and deeply comforting.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 24 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 4 gSugar
• 22 gProtein
• 480 mgSodium
• 980 mgPotassium
• 380 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the puree

• 2 lbs (900 g) russet or other floury potatoes, peeled and cut into chunks
• 1 garlic clove, peeled and lightly smashed
• 1 1/2 tsp fine sea salt, plus more for the cooking water
• 1/2 cup (120 ml) heavy cream
• 4 tbsp (55 g) unsalted butter
• 12 oz (340 g) Tomme d'Aubrac or Laguiole cheese, rind removed, diced
• 1/4 tsp freshly grated nutmeg
• White pepper, to taste

Directions

1. Place the potatoes and smashed garlic in a large pot, cover with cold water, salt generously, and bring to a boil. Simmer for 20 to 25 minutes, until the potatoes are very tender when pierced.
2. Drain the potatoes thoroughly, discard the garlic, and return them to the pot over low heat for about 1 minute to evaporate excess moisture.
3. Press the potatoes through a ricer or mash them until completely smooth with no lumps remaining.
4. In a small saucepan, warm the cream and butter together over low heat until the butter is just melted; keep warm.
5. Return the pot of potatoes to low heat. Pour in the warm cream mixture a little at a time, beating vigorously with a wooden spoon until smooth and fluffy.
6. Add the diced cheese in three additions, stirring continuously in a circular motion. The mixture will first look stringy, then smooth out into a glossy, elastic puree that pulls away from the sides of the pot and forms long ribbons when the spoon is lifted.
7. Season with the nutmeg and white pepper, give one final vigorous stir, and taste for salt.
8. Transfer immediately to a warm serving dish and bring to the table at once, as aligot firms up quickly as it cools.

Cook’s Notes

• Use a high-starch potato such as russet or Yukon Gold; waxy varieties will not produce the signature stretch.
• Authentic aligot requires a fresh, young Tomme d'Aubrac or Laguiole; an aged hard cheese will not melt into ribbons.
• Stirring without stopping is essential once the cheese is added — this is what develops the elastic, stringy texture.
• Serve at once in a warm bowl; aligot thickens and loses its stretch as it cools, though it can be gently reheated over a bain-marie.
• Classic accompaniments are sliced dry saucisson, country terrine, or grilled pork sausage, alongside a green salad to cut the richness.

You might also like

European

Baked Raclette with Potatoes and Charcuterie

Desserts

Lemon Meringue Tart

European

Alsatian Caramelized Onion Tart

European

Classic French Potato Gratin