Easy

Fresh cream

Pepper

Salt

Soft butter

Potato

Garlic

Tomme cheese (cow)

Aligot

Cook peeled potatoes in a pan of water for 25-30 minutes.

Drain. Mashed potato potatoes and season with butter, cream, crushed garlic, a pinch of salt and pepper.

Add the thin slices of tomme to the purée over low heat.

For at least 15 minutes, beat the mixture with a large wooden spoon, making "figure-of-eight" movements and lifting the mass until you have a smooth paste that pulls away from the sides of the pan and spins.

Serve on each plate, lifting a large ribbon of aligot and cutting it with scissors.

Easy

60 min

Cheese

French

Main course

Vegetarian

Servings

6

Nutrition

/ per serving

Directions

Step #1

30 min.

Step #2

8 min.

Step #3

7 min.

Step #4

15 min.

Step #5

0

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