Mash with cheese (Aligot)
A French dish made with fresh Cantal cheese. This is hard to obtain in the UK, the closest subsitute would be a Lancashire.
Cantal is made in the mountains of the Auvergne region of South West France. Mature Cantal is often referred to as the French cheddar.
Cantal can be brought from cheese shops but if you cannot find it use Lancashire, a strong farmhouse cheddar, Comte or a Swiss Gruyere.
225 g cheese, grated
125 ml double cream
50 g butter
1 clove of garlic, crushed
White breadcrumbs (optonal)
Salt and black pepper
Method
Cook the potatoes in their skins
Drain, return to the pan for a few minutes and then mash
Meanwhile heat the butter and cream in a pan, add the garlic and cook briefly
Pour the butter and cream over the mashed potatoes, add the grated cheese and stir until the cheese has melted and the mixture is smooth
Serve or top with breadcrumbs and bake in a warm oven for 20 minutes