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Aligot

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
450 kcal
Protein
: 
16g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people

252 grams

Potatoes

60 grams

Double Cream

(Contains: Milk)

2 unit(s)

Garlic Clove

100 grams

Mature Cheddar Cheese

(Contains: Milk)

Energy (kJ)1882 kJ
Energy (kcal)450 kcal
Fat32.1 g
of which saturates20 g
Carbohydrate26.5 g
of which sugars2.2 g
Dietary Fibre2.7 g
Protein16 g
Salt1 g
Potassium558.2 mg
Calcium8.8 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Strainer
•Peeler
•Medium Pot
•Knife
•Spoon
•Grater
•Potato Masher

Instructions

1

a) Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Peel then potatoes and chop the potatoes into 2cm chunks. 

b) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

2

a) Grate the cheese then peel and grate the garlic (or use a garlic press).

b) Melt the butter in a small saucepan over a medium heat than add the garlic. Once the garlic is slightly browned and fragrant, turn off the heat and slowly add in the cream whilst stirring.

3

a) Mash the potatoes until smooth and add the garlicy cream.

b) On a low heat slowly add the grated cheese a handul at a time. Mix until melted before adding another hanful of cheese.

c) Once all the cheese has melted the Aligot is ready to enjoy

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