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Loading...Hailing from the rolling highlands of southern France's Aubrac plateau, this stretchy, elastic blend of mashed potatoes and young Tomme cheese is traditionally served alongside grilled sausage at village fairs. The signature elastic texture comes from vigorous stirring that develops the potato starch into long, ribbon-like strands. Rich, garlicky, and deeply comforting, it is one of France's most soul-warming side dishes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 615 kcalCalories
- 38 gFat
- 24 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 3 gSugar
- 22 gProtein
- 480 mgSodium
- 1080 mgPotassium
- 340 mgCalcium
- 2 mgIron
- 22 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the potatoes
- 2 lbs (900 g) russet or Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic, peeled and smashed
- 1 tbsp fine sea salt
- 2 quarts water, for boiling
For the cheese mixture
- 8 oz (225 g) Tomme d'Aubrac or Tomme Fraîche, grated (substitute: young Tomme de Cantal)
- 4 tbsp (55 g) unsalted butter, cubed
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 1/2 tsp freshly ground white pepper
- Pinch of grated nutmeg
Directions
- Place the cubed potatoes and smashed garlic in a large pot, cover with cold water, add the salt, and bring to a boil. Reduce heat and simmer 18-20 minutes, until potatoes are fork-tender and falling apart.
- Drain the potatoes and garlic thoroughly, then return them to the warm pot over low heat for 1 minute to evaporate excess moisture. Pass the mixture through a potato ricer or food mill into a large, heavy-bottomed pan.
- Set the pan over low heat and stir in the butter until melted. Pour in the cream gradually, stirring constantly with a wooden spoon to keep the mixture smooth.
- Add the grated cheese in three batches, stirring vigorously in a circular motion between additions. As the cheese melts, the purée will thicken and begin to form elastic ribbons when lifted on the spoon; this takes 5-8 minutes of continuous beating.
- Season with white pepper and nutmeg, then continue to beat for another minute until the aligot stretches into long, glossy strands that pull away from the sides of the pan and ribbon off the spoon.
- Serve immediately in a warmed bowl, drizzled with a little extra melted butter if desired. Aligot waits for no one, as it firms up quickly off the heat.
Cook’s Notes
- The potatoes must be very dry before ricing; watery mash will prevent the cheese from stretching properly into ribbons.
- Use only young, fresh Tomme; aged hard cheeses will not melt smoothly and will make the purée grainy.
- Stir in one consistent direction (or alternate figure-eights) to encourage the starch strands to align and create the signature elastic pull.
- Aligot must be served the moment it is ready, as the stretchy texture collapses as it cools; rewarming will not restore the elasticity.
