It makes you salivate in the markets… Aligot! Potatoes, cheese and a little muscle to make it spin to the ceiling, it's up to you!


For 4 people

  • 1 kg old potatoes
  • 350g of fresh Laguiole tomme (from 2 to 3 days)
  • 2 tablespoons fresh cream
  • 120g of butter
  • 1 clove of garlic

Prep time

  1. Boil the peeled potatoes in salted water. Cut the fresh tomme into thin slices. Crush the garlic.
  2. When the potatoes are cooked, mash them. Add the butter to the fresh cream then reheat and adjust the seasoning.
  3. Mix the fresh tomme with the very hot mashed potatoes and the garlic if desired. Stir vigorously so that the mixture is homogeneous.

A little more

Add roast poultry juice to the bacon, to give the “bacon taste”.

Was this content useful to you?