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Roasted Garlic Aligot


Aligot is a French dish of potatoes, garlic and cheese. These are no ordinary mashed potatoes!

Recipe courtesy of Ron Muise, Wandering Shepherd Cheese


  • 2.2 lb (1 kg) local floury potatoes
  • 1/3 cup (80 ml) unsalted butter
  • 3/4 cup (150 ml) cream
  • 4 cloves roasted local garlic
  • 3/4 cup (165 g) Lauchie’s Tomme


  1. Boil potatoes for 20 minutes, drain, and peel skins. Let dry for a few minutes.
  2.  Put through a food mill or a potato ricer.
  3. Fold in cold butter, cut in tiny pieces. When fully absorbed, slowly fold in warm cream.
  4. Add roasted garlic and cheese. Season to taste.
This recipe was featured in the article C'est fromage!
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