Aligot recipe

For 4 people;
1 kg of potatoes (bintje) - 400g of cheese (tome fraîche) - 200g of thick crème fraîche - 1 or 2 cloves of garlic - salt and pepper

Peel the potatoes and the garlic.  Cut the potatoes into large pieces and cook with the garlic for 20 minutes in boiling water.

During this time cut the cheese into fine slices.

At the end of the cooking remove the garlic, mash the potatoes adding a little of the cooking water in order to obtain the desired consistency. 

Incorporate the crème fraîche stirring with a wooden spoon, then quickly 400g of cheese stirring energetically so as to aerate the aligot which should fall off the spoon forming a ribbon.  You can if you wish, add a crushed clove of garlic, but not everybody agrees with this idea.