This wonderful winter peasant dish comes from an area to the east of us; the northern Aveyron.
Tomme cheese is traditionally used for making Aligot, but Cantal, or Cheddar would be OK too. It's easy to make, fills the belly, and is delicious.
You will need 1 kg of mashing potatoes, 400 gms of fresh Tomme, 200 gms of thick cream, a couple of cloves of garlic, and salt and pepper ( personally I also add a few splashes of olive oil).
Boil the pots with the garlic, then mash. Add the cream and Tomme whilst stirring vigorously with a wooden spoon until amalgamated (it should end up velvety and stringy). Season to taste, and serve with best quality Toulouse sausage, or roast pork.
Nota Bene: If you replace the Tomme with well de-salted (2 days min) preserved Cod, then you end up with Brandade parmentier. Another wonderful dish, which Lady Magnon and I have just enjoyed for lunch!
This used to be on my list of foods to make, but somewhere along the line it slipped off. Thanks for reminding me. (My stomach is growling....)
ReplyDeletePotatoes are so versatile. 1001 recipes.
ReplyDeleteWhat do you use for thick cream, impossible to get anything like that here, unless you use creme fraiche
ReplyDeleteSue
Sort of an up market version of bangers and mash; sounds absolutely delicious.
ReplyDeleteSue. Go for creme fraiche 'épaisse'.
ReplyDeleteHeron. Absolutely!
Sort of banger and cheesy mash?
ReplyDeleteUsed to eat Tomme de Savoie while in Geneva, then tried tomme in Italy, thinking it would be the same. Found it was just meaning any-old-cheese (in the plane between Turin and Milan) and it was . . . not very interesting (and quite hard). Perhaps it would have been better eaten thus, rather than 'raw'.
Esther
Looks tasty - I will have to give that a go. I'm experimenting today with grilled harissa pork, zucchini, and tzatziki. My inventive way of using up the glut of pork from the freezer and chillies, courgettes and cucumber from the garden. Everything will be dug up next week and rotovated before we lock up for the winter.
ReplyDeleteSue. If your potager is anything like mine, you'll need a pneumatic drill, not a rotovator!
ReplyDeleteI rub harissa on almost anything; chicken, lamb, fish, etc. Wonderful stuff.
Mum used to make this for us...she called it cheese pie and lay rashers of crispy bacon on top! Who knew she was this worldly!
ReplyDeleteJacqueline. As long as it's married with a pork product, it HAS to be delicious.
ReplyDeleteWe have lots of fresh raw cream here on the farm. I make tons of butter with it and then forget to cook with it as is. But this dish looks grand and the husband will surely appreciate it. I'll use some of our pork bratwursts I believe. Many thanks to the Magnon's !
ReplyDeleteSounds like a potato dish I make, but I never knew it had a name. What's not to love? Potatoes, cheese, garlic, and cream. Yum. (Is it lunch time yet?)
ReplyDeleteWhen I first saw the title I though it was about Aligoté, as in Bourgogne Aligoté white wine. I have never seen or tasted this particular potato dish but love both tomme de Savoie and creme fraiche. Must get Mr EM to make this posh bangers and mash next time we are chez nous in Normandy. Delish!
ReplyDeleteLooks delicious! Hope your weekend is going good! :)
ReplyDeleteThat sounds delicious!
ReplyDeletenowyou should have cut the banger in half and put it in either side ! like desperate dan!
ReplyDeleteMy mouth is literally watering, Cro!! It looks delish! I was going to have chicken for dinner, but now am re-thinking....
ReplyDeleteYummingtons.
ReplyDelete