The Best French Cheeses To Pair With Potatoes

French cheese and potatoes are a match made in heaven. There are several French dishes that combine these two ingredients, including the classic Aligot, Pommes Aligot, and Tartiflette. Aligot is a fondue-like dish made with mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. It is traditionally made with Tomme de Laguiole or Tomme d'Auvergne cheese, but other cheeses such as Cantal, mozzarella, and Laguiole can also be used. Pommes Aligot is a similar dish that is often served with sausage or roasted meat. Tartiflette, on the other hand, is a French potato and cheese casserole that also includes fried onions and bacon.

French cheese and potato casserole, or Tartiflette

Tartiflette is a French potato, bacon, and cheese casserole that is both comforting and decadent. It is said to be the perfect meal for cold winter days and nights and is often served as an après-ski dish. The recipe was created in the 1980s to increase the sales of French Reblochon cheese, made from cow's milk, in the Savoy region of the Alps.

Ingredients

• Potatoes
• Bacon or Pancetta/Lardons
• Onion
• White wine
• Creme fraiche or Cream
• Reblochon cheese or other ripe, washed rind cheese such as Camembert or Brie
• Salt
• Pepper
• Cayenne Pepper (optional)
• Garlic (optional)

Method

• Boil the potatoes in salted water until tender but not too soft. Drain and set aside to cool.
• In a skillet, cook the bacon until it is browned but not crisp, and most of the fat is rendered out.
• Push the bacon to one side of the pan and blot up some of the fat with a paper towel. Add the sliced onions and season with salt and pepper. Cook until the onions are soft and golden.
• Add the white wine and cook for another 2 minutes. Remove from heat.
• Slice the cooled potatoes into thick slices.
• Grease a baking dish and layer half of the potato slices on the bottom. Sprinkle with salt.
• Pour the bacon, onion, and wine mixture over the potatoes and spread evenly.
• Arrange the remaining potato slices over the top, followed by the creme fraiche or cream.
• Cut the Reblochon cheese into wedges and place on top of the casserole, rind side up.
• Bake in a preheated oven at 375-400°F (190-200°C) for 30-50 minutes, or until the top is golden brown and the potatoes are tender.

Tips and Variations

• Tartiflette is best served with a dry white wine or hot tea to balance out the richness of the dish.
• For a vegetarian option, omit the bacon and replace it with additional vegetables such as carrots or mushrooms.
• If you cannot find Reblochon cheese, you can substitute it with Camembert, Brie, Gruyère, or Raclette.

Pommes Aligot, a French comfort food classic

Pommes Aligot is a French comfort food classic that combines rich, creamy mashed potatoes with melted cheese to create an ultimate cheese pull. This magical blend of potatoes and cheese is a speciality of the Midi-Pyrénées region in the south of France, where it is traditionally served on special occasions alongside roasted meat or Toulouse sausages.

The key to achieving the perfect Pommes Aligot lies in the choice of cheese and potatoes. Traditionally, the dish is made with Tomme de Laguiole or Tomme d'Auvergne cheese, fresh soft cheeses known for their excellent melting qualities. However, these cheeses can be challenging to find outside the south of France, so alternatives such as Gruyère and mozzarella can be used instead. The cheese should be mild, with a lactic tang and good melting properties, as it needs to blend seamlessly with the potatoes.

When selecting potatoes, opt for floury varieties such as Yukon Gold, which have a delicate texture and a creamy, buttery flavour. These potatoes will create a smooth and creamy mash, the perfect base for the melted cheese.

To prepare Pommes Aligot, start by cooking the potatoes until they are fork-tender. Drain them and let them cool slightly before mashing or pureeing them to a fine consistency. Return the potatoes to a pot and add butter and cream, stirring until melted. The next step is crucial: vigorously beat in the cheese until the potatoes and cheese come together in a stringy, elastic texture. Season with salt and pepper to taste, and serve warm.

Pommes Aligot is a hearty and indulgent dish, perfect for cold winter days. It can be served as a side dish or enjoyed on its own. The process of making it may be labour-intensive, but the result is a comforting and luxurious meal that will leave you craving more.

The best French cheese for potatoes

French cheese and potatoes are a match made in heaven. There are several French recipes that combine these two ingredients, resulting in a comforting, indulgent, and delicious meal.

One such dish is the classic French Aligot, a fondue-like blend of mashed potatoes and cheese. Aligot is a speciality of the L'Aubrac region in the south of France, and it is traditionally made with Tomme de Laguiole or Tomme d'Auvergne cheese. These fresh soft cheeses are known for their melting qualities and are what give Aligot its signature smooth, elastic texture. However, as these cheeses can be hard to find outside of France, other mild, easily meltable cheeses can be used as substitutes, such as Gruyère, mozzarella, or creamy Lancashire cheese.

To make Aligot, floury potatoes are boiled, mashed, and then blended with butter, cream, crushed garlic, and melted cheese until the mixture becomes silky and smooth. It is often served as a side dish, but it can also be a main course, typically accompanied by Toulouse sausages or roast pork, and a glass of Auvergne red wine.

Another popular French dish that combines potatoes and cheese is Tartiflette, which originated in the Savoy region of the Alps. Tartiflette is made with potatoes, onions, lardons or bacon, and Reblochon cheese, a cow's milk cheese native to the region. All the ingredients are baked together, resulting in a decadent, comforting meal that is perfect for cold winter days. If Reblochon cheese is unavailable, slightly aged brie or raclette can be used as substitutes.

So, if you're looking to create a delicious French cheese and potato dish, consider using the cheeses and recipes mentioned above to achieve the perfect balance of flavours and textures.

How to make classic French Aligot

Classic French Aligot is a combination of potatoes and cheese, with a silky, smooth, and velvety texture. It is a deliciously hearty recipe, perfect for cold winter days. Here is how you can make it:

Ingredients:

• 2 pounds of mashing potatoes, peeled and cut into quarters
• 1/8 teaspoon of ground white pepper
• 4 tablespoons of butter
• 1/4 cup of crème fraîche, or substitute equal parts sour cream and heavy cream
• 1 clove of garlic, lightly crushed, but kept intact
• 3 cups of Cantal cheese, or substitute good-quality grated sharp cheddar

Method:

• Place the potato quarters into a pan of cold, lightly salted water.
• Boil for 20 minutes, until they are tender. Keep an eye on them to make sure they don't start to break up and become mealy.
• Once cooked, drain them in a colander.
• Mash the drained potatoes with a masher.
• Add the salt, white pepper, and butter, and then vigorously mix for 2 to 3 minutes until the potatoes fluff up a bit. Set them aside in the pan for a moment.
• In a medium-sized saucepan over medium heat, bring the crème fraîche and garlic to just steaming. Do not boil, or the crème fraîche may break.
• Remove the garlic, and pour the hot crème fraîche into the mashed potatoes.
• Transfer the pan of potatoes to the stovetop over low heat; using a sturdy wooden spoon, beat the crème fraîche into the potatoes.
• Raise the heat to medium, and beat in the cheese, 1/2 cup at a time.
• Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Do not skimp on this process, as it is what makes aligot so deliciously velvety.
• Pour onto warm plates and serve immediately.

Tips:

• Ensure the potatoes you are using are specifically for mashing, not for fries or salads. If they are not the floury type, the potatoes will turn waxy and greasy when whipping rather than fluffy and light.
• Aligot does not keep very well. However, if you must store it, place grease-proof paper like parchment on the surface of the potatoes, making sure it is in direct contact with the aligot. This will help prevent a skin from forming on the potatoes.

Aligot, a fondue-like speciality from the Occitan region

Aligot is a fondue-like speciality from the Occitan region, specifically from the L'Aubrac (Aveyron, Cantal, Lozère) region in the southern Massif Central of France. It is a dish made from cheese blended into mashed potatoes, often with some garlic, and sometimes butter, cream, and crushed garlic. The dish is ready when it develops a smooth, elastic texture.

Aligot is traditionally made with Tomme de Laguiole (Tomme fraîche) or Tomme d'Auvergne cheese, both of which are known for their melting qualities. However, these fresh soft cheeses are hard to find outside of the south of France, so other cheeses such as Cantal, mozzarella, and Laguiole are often used as substitutes. The choice of cheese is important as it strongly affects the result. The cheese must be mild, with a lactic tang, not too salty, and melt easily.

To make aligot, first, the potatoes are boiled or steamed until tender, and then mashed or put through a food mill or ricer. The cheese is then melted and beaten into the potatoes, along with any other desired ingredients such as butter, cream, and garlic. The mixture is stirred until it becomes smooth and elastic. The dish is typically served as a main course at village gatherings and celebrations and is commonly accompanied by Toulouse sausages or roast pork.

Aligot is a comforting and indulgent dish, perfect for cold winter days. It is said that once you try aligot, it is hard to go back to traditional mashed potatoes.

Frequently asked questions