Starter: serves 4. Total time: 30 minutes
Click to follow
Indy Lifestyle Online
L'aligot, is a purée from the Auvergne that is basically molten cheese with a little bit of potato thrown in.

1kg potatoes, maincrop or waxy, peeled and cut up if large
25g unsalted butter
1 tbsp crÿme fraiche
6 tbsp milk
300g Cantal entre deux, finely sliced
sea salt, black pepper

Bring a large pan of salted water to the boil, add the potatoes and cook until tender, then drain into a colander and leave for a moment for the surface water to evaporate. Pass the potatoes through a mouli-legumes back into the pan, then stir in the butter, crème fraiche and milk. Return the pan to a gentle heat, add the Cantal and stir until it is melted, without overworking the purée. Season with black pepper and salt if it needs it.