Aligot Potatoes with Charred Spring Onions, Crispy Capers and Rosemary

Think mashed potatoes but stretchier! Aligot is a rich and indulgent potato dish from France’s Auvergne region 🇫🇷, made by blending buttery mashed potatoes with melted cheese, cream, and garlic. The result? A luxuriously smooth, cheesy, and slightly elastic texture that’s perfect for dipping or twirling.

Ingredients

Method

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Step 1

Heat a frying pan on high heat. Brush spring onions lightly in oil then add to a hot pan. Cook until charred on either side. It should take around 30 seconds to a minute. Remove from pan, then salt immediately.

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For

8

M

I

For the Aligot Potatoes:

1.2

kg

Potatoes

250

g

Gruyère

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Notes

Pro Tip✨: Avoid overworking the potatoes early on—save the vigorous stirring for when the cheese is added!

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