Emtome fraîche/EM cheese is the key to this dish. It is a French mountain cheese that by contacting the heat quickly melts, resulting in a very elastic cheese of cheese. However, this ingredient is not the only secret of this recipe, since the mixture of cheese with potatoes is what really allows us to enjoy that characteristic texture of the French aligot. This is a spectacular dish that can be served as much as accompaniment of any meat or fish as a single dish. In addition, its elaboration is very simple and fast, so you will love this recipe. Stay in recipes and discover with us how to do Aligot, the traditional French potato and cheese puree.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Acommonamiento | 🤯 Difficulty |
| Ingredients to make French aligot: |
| 400 grams of take fraîche 2 large potatoes (for cooking) 1 clove of garlic 125 grams of butter 15 milliliters of milk cream (cream) 2 salt and pepper pinches pepper pepper pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make French aligot:
1. Count the potatoes in boiling water or microwave. For this second option, faster and more clean, put the potatoes with skin in a bag, gauge and stick it with a fork to introduce it 12 minutes into the microwave at maximum power. If potatoes are not large enough, use 4 potatoes instead of 2.
2. On the other hand, cut the cheese into sheets or wedges not too large, it will be easier to melt with the potato during cooking. If you do not get this French cheese, you can use Raclette cheese as an alternative or similar.
3. Take out the microwave potatoes and check that they are made at all. If so, a few more minutes cook again. When they are ready, check them out of the bag and cool them under the tap to better remove the skin. Crush them with a papuré or a fork.
4. put the potato on the fire and add the butter. It also incorporates the cheese and continues to mix.
5. Add the grated or chopped garlic and continue mixing. You will see that the mass of Aligot is formed and thickened and that it is difficult to remove, but that is the idea. The French Aligot has no secret, just stir with energy so that it becomes somewhat spinning and with a chiclloso appearance. Thus, mix for 5 minutes at low temperature.
6. Add the milk cream slowly and continue mixing to integrate it into the French potato and cheese puree. Add salt and pepper and cook the puree for 4 more minutes. You will see that the texture of the French Aligot is being left as we discussed you before, increasingly thick.
7. Time, Aligot will be ready, so you can take it out and serve it immediately, since it usually eats hot. You can accompany this French Aligot recipe with a grilled fish fillet, grilled chicken breast and even a vegetable hamburger. In order not to increase the calories of the plate, we advise to opt for light accompaniments.
