Aligot Occitan

Aligot is a traditional dish from the Occitan region of southern France, known for its rich flavors and unique texture. It is often described as a blend between mashed potatoes and cheese fondue, offering a creamy, elastic consistency that cheese lovers adore. Aligot originally started as a simple meal served by monks to pilgrims on their way to Santiago de Compostela, but over time, it has evolved into a beloved emblem of French comfort food.

Ingredients

• Potatoes - 1 kg, preferably waxy varieties like Yukon Gold
• Butter - 100g, unsalted
• Heavy Cream - 200 ml
• Garlic - 2 cloves, minced
• Tomme Fraîche Cheese - 400g, shredded
• Salt - to taste
• Black Pepper - to taste

Preparation

Step 1: Preparing the Potatoes

Begin by peeling the potatoes and cutting them into even-sized chunks. This ensures they cook uniformly, which is critical for achieving the perfect texture for Aligot. Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes for 15-20 minutes or until they are tender and a fork can easily pierce through them.

Step 2: Preparing the Garlic and Dairy Mixture

While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Add the garlic and sauté for about a minute until fragrant. Then, add the heavy cream to the saucepan, heating gently until it just starts to simmer. Remove from heat and set aside.

Cooking Process

Step 3: Mashing the Potatoes

Once the potatoes are cooked, drain them thoroughly and return them to the pot. Using a potato masher or a potato ricer, mash the potatoes until they are completely smooth. Try to avoid leaving any lumps as this can affect the texture of the finished dish.

Step 4: Combining Ingredients

With the potatoes smoothly mashed, slowly incorporate the warmed dairy mixture into the pot. Stir gently but thoroughly to combine. Gradually add the shredded Tomme Fraîche Cheese to the mix, stirring constantly to achieve that quintessential Aligot stretch. The cheese will melt, and as you continue to stir, you should notice the mixture becoming more elastic and gooey.

The entire process can take around 15 minutes, so be patient. If you feel the Aligot becoming too thick, you can add a little more heavy cream to achieve your desired consistency.

Step 5: Seasoning

Once the Aligot is a perfect blend of creamy and stretchy, season to taste with salt and black pepper. The dish is now ready to be served.

Serving Suggestions

Aligot is best enjoyed immediately while warm and gooey. It pairs wonderfully with grilled meats, such as sausages or roasted pork, providing a rich and comforting accompaniment. Serve the Aligot directly onto plates, allowing each person to admire the cheesy strings that form as they lift their fork.

For an authentic experience, you might want to pair this traditional Occitan dish with a regional wine, like a robust Cahors or a refreshing Gaillac. The wine's tannins complement the richness of the cheese and the creamy texture of the Aligot.

Aligot can be more than a side dish; it can stand out as the star of your culinary presentation when served with a simple green salad or some crusty bread to balance out the richness.