L’aligot, an authentic dish traditionally based on volume but also cuisine Saint Nectaire.
Tuber mixture and cheese novices often confused with la truffade yet these two recipes have almost have nothing ! Apart from the presence of Solanaceae and Saint Nectaire in the same dish…

30 minutes of preparation, 30 minutes baking.

Once ready, gather your guests, to serve hot with a salad and country ham.
Bon appetite !

Necessary Ingredients

• 1 keel of Pomme de terre
• 1/2 Saint Nectaire
• 2 or 3 cloves of garlic
• 100 grams of fresh heavy cream
• 30 grams of butter
• You seal, pepper…

Instructions

1. To start peeling potatoes, place them in a pot of boiled water. Depending on the variety of potato, their size and the volume of water takes approximately 25 minutes baking. If you only have large potatoes, nothing prevents you to cut 2 or 3 for rapid cooking.
2. While the potatoes cook, prepare the garlic and cut into small pieces, it is best to grind or chop finely, they will be incorporated into the mixture at the end of recipe.
3. Continue cutting the Saint Nectaire cheese fairly thin blade and without crust.
4. When the potatoes are cooked (Prick with a knife) remove them from the pan and drain everything then use the potato masher to make a homogeneous mixture.. Add garlic at this time and mix by adding butter, cream, salt and pepper.
5. Put the pan on low heat add the cheese one by one while mixing. Continue to stir until cheese permeates the entire preparation, move your spoon over the pan and check the consistency and, the aligot must be homogeneous and sticky so to speak but some will say that you should see a very smooth ribbon of aligot… Continue as long as you do not get a fine paste, without lumps, remember that the texture must seem elastic !