|Preparation||Start to finish|
|1 hour 17 min.||1 hour 17 min.|
|1||Prepare 500 g potato purée. (Note that the French potato purée is more liquid than British-style mashed potatoes).||50 min.|
|2||Cut 250 g cheese into thin shreds. A vegetable peeler is the ideal tool for this.||5 min.|
|3||On low heat, add a few shreds of cheese to the potato purée.||2 min.|
|4||Then stir until the cheese is completely melted.
Repeat this operation until all the cheese has been incorporated.
|5||Your aligot can be served at this stage, but traditionally, the stirring should be continued (though this is rather tiring) until it becomes stretchy and can be pulled out of the pan.|
|6||Serve piping hot, on its own or with a traditional French sausage, for example.|
For 4 people : 2.70 €
Per person : 0.68 €
|Potato purée: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Oxtail Parmentier, Salmon and Spinach Gratin, Two-stage beef chuck , Potato and two ham gratin, ... All|
|Cheese: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Involtini-Style Filet Mignon , Pan-baked hash brown (Hash-brown casserole), Hamburgers, Warm cauliflower salad with two cheeses, ... All|
|Salt: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Special Parmesan baguettes, Melt-in-the mouth meat and vegetables in a sealed casserole, Tomato and courgette tart, Sushi, ... All|
|Pepper: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Seven-hour lamb, Paté en croute (terrine in a pie crust), Du Barry soup, Mexican-style pork medallions , ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)