Culinary Caravan's September Recipe of the Month

Chef Deb's French-Canadian-style Potatoes Aligot (Serves 6 - 8)

Aligot (pronounced "ah-lee-go") is a dish from the Auvergne region of France. Specifically, it's from the Aveyron—and more specific, it's from the area around the town of Laguiole ("lah-yole"), which produces a cheese of the same name.

The best ones I've ever eaten were at a little bistro just off the Champs-Elysees in Paris. I think it was called Maison de Aubrac and they serve Auvergne regional style dishes including yummy traditional Aligot potatoes. This is my version that—if you have never tried the "real McCoy"—are a good second-best.

8 mediumYukon gold potatoes, peeled and quartered
2 clovesgarlic, peeled and pressed or pureed
3 tbspbutter
2 tbspheavy cream salt to taste
1 1/2 cupsgruyere, grated, or cubed Lancashire cheese (tomme d'Auvergne cheese is traditional but hard to find)

Boil potatoes in salted water until fork-tender, drain and either mash by hand or—better yet—pass them through a potato ricer back into the pan you used to boil them. Return the pan to the stovetop and over a very low heat, stir in pressed garlic and cream. Gradually add the cheese a handful at a time, stirring with a wooden spoon as you go. Once you have incorporated all the cheese, taste for salt and pepper and serve immediately.



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