Mashed potato with cheese (l’aligot)

Hailing from the L’Aubrac region of France, this combination of cheese and mashed potato will warm you up when the cold nights come.

• serves

  8

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Best served hot as a side or main dish.

Ingredients

• 1 kg desiree potatoes
• 125 ml cream
• 4 sprigs thyme
• 1 clove garlic, crushed
• 300 g cold butter, diced
• 500 g grated Tome cheese (see Note)
• 75 g crème fraiche, at room temperature
• salt
• pepper

Instructions

1. Place the potatoes in a pot and cover with cold water. Bring to the boil then simmer until potatoes are tender, about 30 minutes. Meanwhile, bring the cream, thyme and garlic to the boil then keep warm.
2. Peel the potatoes while hot then mash and push through a mouli.
3. Return the puréed potatoes to the pot.
4. Return the pot to medium heat. Drain the cream then add the butter and cream to the potatoes and stir until melted.
5. Beat the cheese into the potatoes with a wooden spoon rigorously to incorporate air into it.
6. Beat until the cheese is melted and the potatoes are fluffy. Beat in crème fraiche then season with salt and pepper. Serve hot.

 

Note

• Tome, or tomme, is the name given to a group of cheese, often made from skim milk, made in the French Alps and Switzerland. The flavour and texture varies. 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Best served hot as a side or main dish.