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20minutes
じゃがいもの皮をむいて適当な大きさに切る。
沸騰したお湯に入れて茹でる。
柔らかくなるまで茹でたらザルにあけて水気を切る。
鍋にバターを入れて火にかける。
茹でたじゃがいもを潰し、ザルで濾して滑らかにする。
バターの鍋にチーズ、おろしにんにくを加える。
混ぜてチーズを溶かす。
濾したじゃがいも、生クリームを加えてヘラで練り混ぜる。
味見をして塩で味を調整する。
ヘラを持ち上げると伸びるまでよく練り混ぜて完成。
Aligot is a local French dish that is delicious when eaten with sausages, baguettes, vegetables, etc.
-Add the cream while checking its hardness and stretchiness.
・You can use milk instead of cream, but it will have a lighter finish. If you want a richer texture, I recommend using cream.
- After boiling the potatoes, strain them to get a smooth result.
-Any type of cheese will do, but different cheeses have different tastes and flavors, so feel free to try out different types to see which you like.
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![Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]](https://yt3.ggpht.com/ytc/AIdro_krl9zUBCHUfrNr6Rjns0K3Z_bT0MXfyrnTy_oXf2fyyw=s240-c-k-c0x00ffffff-no-rj)
