aligot recette thermomix Aligot geschmolzen aveyron formaggio käse margouillat muas traditionnel purée fuso fromage gesmolten kaas roggebrood tabatiere jelo krumpir pire spaja rajsko

If you're in the mood for some classic French cuisine, then you absolutely have to try this delicious recipe for aligot! This dish is full of savory flavors and is sure to impress anyone who tries it. Plus, it's super easy to make, especially when you're using your trusty Thermomix! To help you get started, we've put together a step-by-step guide on how to make this mouth-watering dish. Bon Appétit!

Aligot Recipe

Aligot Thermomix

Ingredients

2 pounds of Russet or Yukon Gold Potatoes, peeled and diced
1 1/2 cups of grated Tomme de Laguiole Cheese
1/2 cup of heavy cream
4 cloves of garlic, peeled and minced
1/2 cup of unsalted butter, room temperature
Salt and Pepper, to taste

Instructions

In a large pot of boiling water, add your peeled and diced potatoes. Boil until tender, about 15-20 minutes. Drain the water and set aside.
In your Thermomix, add your grated cheese, heavy cream, minced garlic, and unsalted butter. Process the mixture until smooth and creamy. This should take about 2-3 minutes on high speed.
Add your boiled potatoes to the cheese mixture in your Thermomix. Process the mixture on high speed for approximately 3-5 minutes, or until the potatoes have been fully incorporated and the mixture is smooth and creamy.
Add salt and pepper to taste. Mix until fully combined.
Transfer your aligot to a serving dish. Serve hot and enjoy!

Second Aligot Recipe

Aligot Supertoinette

Ingredients

4 large Russet or Yukon Gold Potatoes, peeled and chopped
2 cups of grated Tomme de Laguiole Cheese
2 cups of grated Gruyère Cheese
1 stick of unsalted butter
1/2 cup of heavy cream
6 cloves of garlic, peeled and minced
Salt and Pepper, to taste

Instructions

In a large pot of boiling water, add your peeled and chopped potatoes. Boil until tender, about 15-20 minutes. Drain the water and set aside.
In a large saucepan, melt your stick of unsalted butter over medium heat. Add your minced garlic and sauté until fragrant, about 1-2 minutes.
Add your heavy cream to the saucepan. Stir to combine with the melted butter and garlic.
Add your grated Tomme de Laguiole and Gruyère cheeses to the saucepan. Stir until the cheese is melted and the mixture is smooth and creamy.
Add your boiled potatoes to the cheese mixture in your saucepan. Stir to combine and let cook for a few minutes until the mixture is heated through.
Add salt and pepper to taste. Mix until fully combined.
Transfer your aligot to a serving dish. Serve hot and enjoy!

Both of these aligot recipes are absolutely delicious and are sure to be a hit with anyone who tries them. They are easy to make and are perfect for any occasion, whether it be a dinner party or a quiet night in. So what are you waiting for? Try out these recipes today and see for yourself just how amazing aligot can be!

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