French Cheese Dip (Aligot) | culture: the word on cheese
Aligot (french cheese dip) originates in the L'Aubrac region of southern France. It is easy to make but use a good tomme—don’t substitute
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culturecheesemag.com.
Ingredients
- 1 lb potatoes (Yukon gold or other waxy potato)
- ¾ lb tomme (cut in strips (not grated))
- 3 tbs butter
- ½ cup heavy cream
- 1 or 2 cloves garlic (minced)
- salt & pepper
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