Aligot with Fresh Cheddar Cheese (Potato and Cheese Purée)
Aligot with Fresh Cheddar Cheese (Potato and Cheese Purée)
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Aligot with Fresh Cheddar Cheese (Potato and Cheese Purée)

20 MIN
25 MIN



  1. In a large pot of salted boiling water, cook the potatoes until tender. Drain.
  2. Meanwhile, in a small saucepan, bring the cream and garlic to a boil. Let steep for 5 minutes. Strain and discard the garlic.
  3. With a potato masher or a potato ricer, mash the potatoes with the butter. Stir in the garlic cream and milk until the mixture is just blended. Add the cheese and heat the purée on medium to low heat, stirring with a wooden spoon until the cheese has melted and the purée is very elastic. Add milk, if needed. Season with salt and pepper. Delicious with Beer-Braised Duck (see recipe), a roast, steaks, sausages, or Spice-Rubbed Pork Chops (see recipe).

Good with...


  1. No! You cannot make Aligot with Cheddar cheese. Only with Tome fraîche de l'Aubrac. You not only won't get the same result but also not the same taste.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.