(Sort of) Aligot - PUBLISHED

Aligot is a dish created by the monks of Aubrac, France. The traditional cheese is a "Tome d'Aubrac". I still have to experience this cheese, but from online references, it appears that Gruyère cheese is a suitable substitute. I like my Gruyère! Apart from the cheese substitution, this is a completely bastardized version - I use about a third of the cheese in traditional versions, which makes for cheesy mashed potatoes, but oh, so good!

NOTE: Substituting with Swiss cheese does not produce as good a product. Gruyere is the appropriate substitute for the tome.

2 lbs potatoes (preferably old potatoes, which are best for mashing)
1/2 cup butter
1 cup crème fraîche (for mildness) or Greek yoghurt (for a little tang)
2/3 cup Gruyère, about 2 oz. (or 2 cups for traditional version)
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, pressed

1. Peel and boil the potatoes for 12 minutes. If you have a vegetable mill, run the potatoes through this, or press with a spoon through a sieve (you can add the butter and crème fraîche and do an initial mash to make the potatoes more liquid, which helps with this part if you're doing it by hand).
2. (If you haven't already) Add the butter and crème fraîche.
3. Cut the cheese in thin slices (or grate).
4. Put the potato mixture back in a pan and add a bit of the cheese at-a-time, mixing always in a clockwise motion. The cheese will start to melt.
5. Meantime, add the salt, pepper and pressed garlic.
6. Cook over low heat, stirring constantly, until cheese has completely melted.
7. (If using the traditional volume of cheese, cook until the mixture stretches in a thick rope when you lift the spoon out of the pan - this is the sign that it's ready. Do not overheat or heat too long as this effect will cease.)

The Day After

If you have leftovers, add an egg or two depending on how much you have, and shape into patties to fry up on the stove.