The Southern French, Fondue Like Dish You Did Not Know Existed

I hope watching that video made you hungry because we sure want to experiment with this dish right away. This dish is often paired with red wine because the Aligot typically is served with red meat.

Ingredients 

• 4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered

• Kosher salt

• 2 garlic cloves, minced

• 6 tablespoons (¾ stick) unsalted butter, at room temperature

• 1 cup heavy cream, warmed

• 1½ pounds Tomme d’Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d’Auvergne)

• Freshly ground black pepper

Instructions

1. Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add enough salt so that the water tastes salty, like the ocean, and bring a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.

2. Immediately pass the potatoes through a food mill or ricer and return them to the pot. Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season to taste with salt and black pepper.

Recipe source: Tasting Table

Photo source: @renmatoikos