Camembert Aligot

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I want to thank the person who sent me a DM asking for a Camembert Aligot. I IMMEDIATELY scrapped all other potato plans and went to work on this cheesy and mashy delight.

So sorry festive loaded fries, you’ve been usurped. This Aligot has taken the number 20 spot on my 24 Days of Christmas Potatoes series. I may drop the loaded fries at a later date, but I suggest you drop what you’re doing, pop to the shops and start making this beautiful mash masterpiece.

What is Aligot?

Aligot is a French dish from a region known as L’Aubrac. It’s a decandent mix of mashed potato and cheese that creates a gooey, stringy, delicious potato side dish. The authentic cheese to use is a French cheese known as a ‘tomme fraîche – but firstly, it’s not the easiest cheese to source in the UK and secondly, it gave me an excuse to mix up the cheeses and throw in a festive camembert! So yeah, basically this isn’t your authentic Aligot and everytime I do this, I anger the people of France so please let me apoligise in advance…France I love you. No-one knows how to produce a banging potato dish like the French and people let me still visit.

Enjoy as like a dippy fondue type dish or serve alongside your classic meats/sausages and roasted veg.


metric imperial
  • 6 large Maris Pipers (or other white potatoes), peeled
  • 6 large Maris Pipers, peeled
  • 2oz butter
  • 50g butter
  • 17.5oz double cream
  • 500ml double cream
  • 1 wheel camembert
  • 1 wheel camembert
  • 7oz grated mozzarella
  • 200g grated mozzarella
  • 1 ball mozzarella
  • 1 ball mozzarella
  • Plenty of salt and pepper
  • Plenty of salt and pepper


  1. Slice the potatoes into 2cm/just over ½” thick and chuck into heavily salted cold water. Add in the thyme and the crushed garlic cloves and bring to the boil. Cook until completely tender and falling off the end of a knife, about 15-20 minutes.
  2. Drain the potatoes and leave them in the strainer, cover with a clean tea towel, and leave to steam for 5 minutes.
  3. Warm the mozzarella, cream, camembert (remove the white rind) and butter in a pan with some salt and pepper. Push your cooked potatoes through a fine sieve using the back of a spoon or a spatula into a pan.
  4. Slowly pour the creamy cheesy mix into the dry mash and fold it through. Warm through gently in a pan while stirring.
  5. Enjoy while lovely and hot! Sprinkle on some extra cheese, because clearly what this dish needs is more cheese...