Aligot from French Country Kitchen by Geraldene Holt
The name aligot can cause confusion; it is not only a cheese but also the potato dish which includes the cheese. (Leave aside an accented é, which would make it
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 app.ckbk.com.
Ingredients
- 1½ kg(2–3½ lb) floury potatoes
- 1–2 cloves of garlic, very finely chopped (optional)
- milled pepper
- 340–680 g(12–24) tomme d’aligot cheese
- 225 g(8 oz) butter
- 275 ml(½ pt) crème fraîche
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