Ingredients (for 4 people)

• 1 kg potatoes (bintje)

• 600 g fresh Laguiole cheese

• 300 g crème fraîche

• 50 g butter

• 2 cloves of garlic

• salt and pepper

Procedure

1. Wash the potatoes and cook them in water for 30 minutes over medium heat. Bring the butter to room temperature.
    
2. Peel and mince the garlic. Thinly slice the Laguiole cheese.
    
3. Once the potatoes are cooked, peel and press them in the potato masher.
    
4. Cut the butter in smaller pieces and add it to the mashed potatoes along with the chopped garlic and crème fraîche. Mix it well.
    
5. Put this puree in another casserole over gentle heat and add the slices of cheese while constantly stirring the puree. Salt and pepper.
    
6. Stir the aligot with a circular motion lifting the mixture from the bottom higher and higher.

How to Serve :

Serve hot.

French Food    French recipes    Main Dishes   Cheese dishes