THE DIFFERENCES BETWEEN ALIGOT AND TRUFFADE

THE DIFFERENCES BETWEEN ALIGOT AND TRUFFADE

The aligot and the truffade have in common the potato, the fresh cheese fondue and to be the two best-known recipes of L'Aubrac.

First of all, it's a question of potatoes adapted to the type in each recipe:

Aligot: the potato is mashed, so you have to choose potatoes with floury flesh.

The truffade: the potato sliced into slices is browned in fat, so you need a potato with firm flesh that will not fall apart during cooking.

The two recipes have in common to melt the fresh tome once the potato is cooked.

Aligot = mashed potatoes (potatoes, garlic, fresh cream) + melted fresh tome cheese + salt + pepper.

Truffade = hash browns (potatoes + bacon) + garlic + melted fresh tome cheese + salt + pepper.

If there is something in common between aligot and truffade recipes, it's the pleasure of tasting them with a nice piece of meat (and not salad as recommended everywhere).