Aligot

Summary

Ingredients

• 600 g potato (s), (cookin weiht) floury
• 100 ml milk, warm
• 100 ml cream, warm
• 100 g crème fraîche
• 30 g butter, room temperature
• 300 g cheese, cantal or comte (finely rated)
• 1 clove garlic, (finely chopped)
• some pepper, whiter, freshly ground
• some nutmeg, freshly grated

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Instructions

1. Peel and wash the potatoes and cook them in a little salted water. In the meantime, peel and finely chop the garlic, heat the milk and cream and grate the cheese.
2. Drain the potatoes, steam them briefly and put the potatoes through the potato press. Add some freshly grated nutmeg and some pepper from the mill, add the milk and cream with the grated cheese, butter and creme fraiche and beat vigorously with a wooden spoon.
3. Very tasty with pan-fried lamb or beef.
4. Of course, other types of cheese are also possible if the ones mentioned are not available. I`ve already made aligot with Gruyere, then it`s just a Swiss puree.

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