One big food holiday is over; an entire four weeks of nibbling, noshing, snacking and supping is on the horizon.
If you came here looking for my usual, somewhat healthy, somewhat lo-cal recipe to help survive the holidays….
Not today, sorry.
If you cam here looking for something pretty or fancy or flashy for entertaining during the holidays….
This isn’t it.
The last time we were in Paris I was trying to book a table at a rather renowned restaurant specialising in the food of the Auvergne.
In reading the reviews (most of them glowing) one individual vociferously complained about the gloppy mass of gooey, sticky, runny mashed potatoes he was served. How could this well-known chef have failed so miserably?
Poor sap didn’t know what he was talking about.
He was referring to the most famous dish of the Auvergne region: Aligot.
Aligot is gooey, sticky and somewhat runny.
And it is made with potatoes.
It also has lots of butter, crème fraîche and cheese.
But to compare it to the expected fluffy mashed potatoes is so wrong.
Aligot is much, much more.
For all of you who think Mac and Cheese is the ultimate comfort food….
Be prepared to think again.
This is my version of the many recipes floating around.
3 medium potatoes (16oz, 450gr)
3 cloves garlic
2 tbs butter
1/3 cup crème fraîche (or more)
1 cup Cantal or White Cheddar cheese, shredded
pinch of nutmeg
Peel potatoes and cut into chunks. Peel garlic. Put potatoes and garlic in a saucepan, cover with water, add a bit of salt and bring to a boil. Partially cover and cook until potatoes are very tender. Drain. Discard garlic.
Mash potatoes with butter. Add crème fraîche and whip with a wire whisk. Slowly add cheese, whisking until cheese is melted and well-combined. The potatoes should form thick ribbons from the whisk. If the Aligot gets too thick, add a bit more crème fraîche.
Spoon onto hot plates and serve.
Don’t let the blah looks fool you.
This is seriously good.