Aligot vs Truffade
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Aligot
Hot mashed potatoes and melted fresh cheese combine to give aligot its characteristic stretch. This French preparation is closely associated with the Aubrac area, which spans parts of Auvergne and neighbouring regions. The traditional cheese is fresh tomme, often called tome fraîche, rather than a cheese named Tom. Working it into the potatoes produces a creamy mixture that pulls into long strands...
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Truffade
Truffade is a traditional dish originating from the Auvergne region of central France, made from sliced potatoes pan-fried with melted tome fraîche cheese. The potatoes are cooked slowly in butter or animal fat until tender, after which the fresh, mild cheese is incorporated and melted until it forms long, elastic threads. The mixture is frequently seasoned with garlic and served directly from the...
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