Aubrac aligot with fresh tome cheese
Stretchy mashed potatoes with fresh tome cheese, butter and cream.
Active time25 min
Cooking35 min
Total1 h
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Ingredients
- 1000 g floury potato
- 100 g unsalted butter
- 250 g cultured full-fat thick cream with 30% fat
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 400 g unaged fresh tome cheese from Aubrac
Preparation
Peel, wash and cut the potatoes into even pieces. Cover with water in a saucepan and bring to a simmer. Cook for about 25 min, until easily crushed. Meanwhile, slice the tome thinly.
1000 g floury potato400 g unaged fresh tome cheese from Aubrac- vegetable peeler
- knife
- chopping board
- saucepan
Drain the potatoes thoroughly and mash in the saucepan with a potato masher. Stir in the butter and cream over low heat. Add the optional salt and pepper.
100 g unsalted butter250 g cultured full-fat thick cream with 30% fat1 pinch of ground black pepper — optional1 pinch of fine salt — optional- sieve
- saucepan
- potato masher
- spatula
Add the tome to the hot mash. Stir vigorously with a spatula over low heat for about 10 min, until the cheese melts and the mixture forms long ribbons when lifted. Serve immediately.
- saucepan
- spatula
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration