- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 kg floury potatoes, such as King Edwards
- 2 large cloves garlic
- 60 g unsalted butter
- 120 ml cream
- 300 g tomme de cantal cheese, cut into very thin slices (see cook's note below)
- hot milk, for mixing
Tips and Suggestions
it must be tomme de cantal, a soft, white unfermented cheese that is the youngest of the cantal family of cheeses. The older ones are simply known as 'cantal' and are not suitable for this recipe. If you can't get hold of tomme de cantal, Caerphilly or Mrs Kirkham's Lancashire can be substituted.
1. Cook the potatoes in their skins until tender. Remove the skins and sieve them to give a dry purée. Season to taste with salt and freshly ground black pepper.
2. In a small bowl, crush the garlic with a little salt to soften.
3. Heat the butter and cream in a heavy saucepan until the butter has melted, add the potato and stir until thoroughly combined and hot. Add the garlic.
4. Stir in the cheese, all at once, and beat vigorously until the mixture becomes smooth and elastic. It should pull into bubblegum-like strings when you lift the spoon: if the mixture is too stiff, add a little hot milk.
5. Aligot should be served as soon as it is made.
Rate This Recipe