Savoyard Aligot

Prep Time: 15 minutes

Cook Time: 25 minutes

Calories: 900 kcal

Difficulty Level: Easy

Recipe

• In a large pot, bring salted water to a boil, then add the potatoes and cook for about 25 minutes, until very tender.
• Crush the garlic and peel the potatoes. Then pass them through a potato ricer or food mill to obtain a very smooth purée.
• Return the purée to the pot over very low heat. Add the crème fraîche and butter, then gently mix until well combined.
• Cut the Tomme cheese into small pieces and gradually add them to the purée, stirring with a wooden spoon in the same direction, until the aligot becomes stretchy.
• Once the cheese is fully melted and the mixture is smooth and elastic, remove from the heat.