A traditional dish from the Aveyron region of France, made with potatoes, cheese, and cream.
Ingredients
Directions
- 1
Boil the potatoes. Once cooked, pass through a sieve, and discard the skins.
- 2
Add the butter, garlic and cream.
- 3
Add your cheese and continue to beat/cook until very hot and stretchy, check your seasoning and serve immediately. Serve straight in the pan or transfer into hot bowls.
Notes
Use high-quality cheese and avoid pre-shredded cheese. Traditionally made with Tomme de Laguiole or Tomme d'Auvergne cheese.
