Kuechlis Aligot

Summary

Ingredients

• 1 kg potato (s), floury boiling
• Salt water
• 400 g cheese (tomme or ouda, fol epi or butter cheese), rated
• 150 g butter, cut into small pieces
• 100 ml milk, hot
• 2 clove (s) garlic, finely chopped
• 1 pinch salt and pepper
• 1 pinch (s) nutmeg, freshly grated, possibly more
• 1 bunch wild garlic, fresh, finely chopped, possibly

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Instructions

1. Peel the potatoes and cut into pieces. Cook in salted water until soft. Drain the potatoes very well and mash them to a fine puree (do not use a blender!).
2. Then take the saucepan off the heat and stir the butter pieces into this puree. Gradually pour the hot milk into the puree. Mix the chopped garlic into the puree, spread the cheese (Tomme is used in the original) on top. Put the pot back on the stove over low heat and stir vigorously.
3. The aligot is ready when the cheese is completely melted and a creamy mass has formed. When you pull the wooden spoon out of the aligot, the mass should pull off the spoon like melted cheese. If necessary, add salt, pepper and nutmeg to taste and then serve.
4. If you come across fresh wild garlic in spring, pull finely chopped wild garlic under the hot aligot - all you need is a glass of wine and you`re happy!

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