20 min
Prep time
45 min
Cook time
6
Servings
Easy
Difficulty
1h5
Total time
Ingredients
Instructions
-
1
Peel the potatoes and cook them in water for 25 to 30 minutes.
-
2
Drain them and mash them into a purée.
-
3
Add the butter, cream, and crushed garlic.
-
4
Season lightly with salt (due to the cheese), and pepper.
-
5
Then add the cheese cut into thin slices (the pan should be placed on low heat) and stir the mass with a large wooden spoon in figure eights and lifting it until you get a smooth dough that detaches from the sides of the pan and flows (you need to work for at least 15 minutes).
-
6
Divide the aligot into each plate by cutting the lifted ribbon of dough with scissors.
-
7
Serve this dish alone or with grilled sausages (this is a preparation that cannot wait) or some slices of fried bacon.
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