According to their botanic family, potatoes (pommes, in French) are a vegetable. But calling pommes aligot a vegetable is like calling peanut butter pie a legume. Plant matter takes a backseat in this dish laden with garlic, butter, heavy cream, and cheese.
How much cheese to add is a personal question, but the correct answer is some variation of “a lot.” For each pound of potato, true aligot calls for about a cup of Tomme, a mild, nutty Alpine cheese. But Tomme is also made in Southern France, among the Pyrenees mountains,…
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