French Cheese Dip (Aligot)
Aligot originates in the L'Aubrac region of southern France. It's often compared to fondue and is usually served with baguettes, cured meats, and a robust red wine. Aligot is easy to make but use a good tomme—don’t substitute.
- 1 lb potatoes (Yukon gold or other waxy potato)
- ¾ lb tomme, cut in strips (not grated)
- 3 tbs butter
- ½ cup heavy cream
- 1 or 2 cloves garlic, minced
- salt & pepper
- Peel the potatoes and cut them into chunks. Boil gently until they are tender. This will take about 20 minutes.
- Heat the butter and cream with your minced garlic. Stop when the mixture begins to simmer.
- Drain and mash the potatoes. Stir in the cream mixture. Add narrow strips of the tomme—recipes generally warn against grating—one by one, and beat until the potatoes are ropy with melted cheese and begin to pull away from the side of the pan. Add salt and pepper and serve at once.
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