Aligot auvergnois
Cheese and potato fondue
A winter dish of sublime simplicity: creamy mashed potatoes beaten till light and fluffy with the kind of cheese that melts in strings, as prepared in the uplands of the Auvergne. Traditionally serve…
Keep reading with a 7-day free trial
Subscribe to Elisabeth Luard's Cookstory to keep reading this post and get 7 days of free access to the full post archives.