Aligot is mashed potatoes beaten with so much cheese that it stretches like taffy when you lift the spoon. It comes from Aubrac, a high plateau in central France, where cheesemakers fed it to pilgrims walking through. The first time I had it I did not know what it was called. I spent the next five minutes lifting my spoon just to watch it stretch. Everybody does the exact same thing.<\/p>\n
Real aligot uses tome fraiche from Laguiole, a young unaged curd cheese you will not find at a North American grocery store. Block mozzarella plus Gruyere is the substitution that actually works: mozzarella brings the stretch, Gruyere brings the flavor. Roughly two parts to one. Grate both fine and let them sit out for a solid thirty minutes before you start, because cold cheese hitting hot potatoes seizes instead of melting. That one step decides whether this works.<\/p>\n
At my house it shows up whenever something is on the grill. Sausage, steak, a rack of lamb. But the best version of this meal is aligot next to something braised and falling apart, like a chuck roast or pulled pork shoulder. The braising juices running into the cheese is almost too much. Make more than you think you need, because nobody takes a normal portion.<\/p>\n","protected":false},"excerpt":{"rendered":"
Aligot, the French mashed potatoes that stretch. Mozzarella and Gruyere stand in for tome fraiche, plus the exact moment to stop stirring.<\/p>\n","protected":false},"featured_media":62748,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"aligot recipe","_yoast_wpseo_title":"Aligot Recipe (French Cheesy Mashed Potatoes)","_yoast_wpseo_metadesc":"Aligot, the French mashed potatoes that stretch. Mozzarella and Gruyere stand in for tome fraiche, plus the exact moment to stop stirring.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Aligot Recipe (French Cheesy Mashed Potatoes)","_yoast_wpseo_opengraph-description":"Aligot, the French mashed potatoes that stretch. Mozzarella and Gruyere stand in for tome fraiche, plus the exact moment to stop stirring.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[178,186],"sponsorship":[],"class_list":["post-62750","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-sides","recipe_category-vegetarian"],"acf":[],"yoast_head":"\n