Aligot de l'Aubrac
The legendary ultra-elastic mashed potatoes of the Aubrac plateau — ribbons of molten Tomme fraîche de l'Aubrac pulled into the silkiest, stretchiest potato dish in France.
📅December 10, 2025
20mPrep
30mCook
4Servings
⭐ 4.9Rating
🥐Nutrition Facts (per serving)
Protein 15%Fat 43%Carbs 42%
420kcalCalories
16gProtein
20gFat
44gCarbs
3gFiber
Ingredients
👥4
- 1.8 lbfloury potatoes peeled
- 14⅛ ozTomme fraîche de l'Aubrac (or young Cantal)
- 2⅛ ozunsalted butter
- 7 tbspcrème fraîche
- 1 wholegarlic clove
- 5 gsea salt
Instructions
- Boil potatoes in salted water until very tender; drain and pass through a ricer.
- Return riced potato to a large saucepan over low heat; add butter and crème fraîche; stir vigorously.
- Rub the pot with the garlic clove before starting if desired.
- Slice cheese thinly; add a handful at a time, stirring in a figure-eight motion over low heat.
- Continue until all cheese is incorporated and the mixture pulls away from the sides in long, elastic ribbons.
- Season generously; serve immediately as a side — traditionally with sausages.
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