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Les Marchés Publics de Montréal

The Europea Restaurant’s Aligot with Laiterie Charlevoix 1608 Cheese

All recipes |  Main dishes, Side dishes

The Europea Restaurant’s Aligot with Laiterie Charlevoix 1608 Cheese, Accompagnements
  • Preparation time : 20 minutes
  • Total time : Cooking time: 12 minutes
  • When the potato becomes…
    The Europea Restaurant’s Aligot with Laiterie Charlevoix 1608 Cheese
    By Jérôme Ferrer


    • 1 kg (2 lb.) peeled potatoes
    • 500 mL (2 cups) grated 1608 cheese
    • 250 mL (1 cup) 35% cream
    • 3 garlic cloves
    • Salt and freshly ground pepper


    1. Peel and wash the potatoes and peel the garlic cloves.
    2. Put the potatoes in a pot of cold water, bring to a boil and cook until soft.
    3. Drain and mash in a mixing bowl.
    4. Put the cream in a pot and bring to a boil.
    5. Pour the cream over the mashed potatoes and mix with a wooden spoon. Add the grated 1608 cheese and mix well.
    6. Put the mixture back into a pot and cook on low heat while stirring briskly to melt the cheese.
    7. Season with salt and pepper to taste and remove from heat once it is well mixed.
    8. Serve with poultry, game, fish or even as a cheese plate.

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