The rich tradition of Auvergne takes center stage in all its glory with this creamy fondue made from smooth mashed potatoes and fresh tomme cheese, creating the famous silky stretch that makes aligot so irresistible.
A generous recipe that warms the soul and instantly transports you to the high plateaus of France’s Massif Central, while surprising your guests with beautifully prepared winter vegetables… Elevate indulgence to an entirely new level!
Ingredients for the Fondue
350 g mashed potatoes, cooked and mashed
350 g fresh Laguiole tomme cheese (or young Cantal), grated
175 ml (3/4 cup) chicken broth
65 ml (1/4 cup) thick crème fraîche
45 ml (3 tbsp) butter
3–4 garlic cloves, minced
Salt and white pepper
Onion Confit
1 large yellow onion, thinly sliced
45 ml (3 tbsp) butter
45 ml (3 tbsp) red wine vinegar
65 ml (1/4 cup) red wine
30 ml (2 tbsp) brown sugar
Thyme, salt, pepper
Balsamic-Glazed Mushrooms
454 g white mushrooms
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) balsamic vinegar
2 bouillon cubes (ex.: Kub Or)
Freshly ground pepper
Mustard-Braised Savoy Cabbage
1 Savoy cabbage
125 ml (1/2 cup) water
65 ml (1/4 cup) olive oil
65 ml (1/4 cup) apple cider vinegar
30 ml (2 tbsp) Savora or Dijon mustard
30 ml (2 tbsp) brown sugar
Dipping Garnishes
Cooked Auvergne sausage slices
Dry-cured Auvergne ham
Smoked duck breast, sliced
Balsamic-glazed mushrooms
Toasted country bread cubes
Walnut halves or roasted chestnuts
Roasted parsnips
Braised Savoy cabbage
Preparation
Onion Confit
Slowly cook the onions with the butter, vinegar, and red wine for about 20 minutes.
Add the brown sugar toward the end of cooking and continue until the mixture thickens slightly. Let cool slightly.
In a saucepan, bring the broth, butter, and garlic to a boil, then add the mashed potatoes and mix well.
Gradually add the cheese while stirring continuously with a wooden spoon, always in the same direction, over low heat, until fully incorporated and the mixture becomes smooth and elastic.
Add the crème fraîche and season with salt and white pepper to taste. If needed, thin slightly with a little more crème fraîche.
Transfer the fondue to the Fondussimo ceramic insert and keep warm over low heat.
Balsamic-Glazed Mushrooms
Preheat the oven to 200°C (400°F) and line a baking sheet with aluminum foil.
In a bowl, combine all ingredients and mix well.
Spread the mushrooms on the baking sheet and roast for 20–22 minutes, until nicely caramelized. Season with pepper to taste.
Mustard-Braised Savoy Cabbage
Bring a large pot of salted water to a boil.
Separate the cabbage leaves and blanch them for 4–5 minutes.
Cut each leaf in half, removing the tough center rib, then roll the leaves onto themselves and place in a baking dish.
Preheat the oven to 200°C (400°F).
Mix together the water, olive oil, vinegar, mustard, and brown sugar, then pour over the cabbage.
Bake for 30 minutes, or until the cabbage is tender and well braised.
A Few Tips
Balance is everything: fluid enough for dipping, yet thick enough to preserve the authentic aligot texture.
Roasted chestnuts evoke the flavors of autumn in Auvergne.
A splash of red wine in the onion confit adds wonderful depth.
For a truly authentic Aveyron-style experience, serve with black pudding and a touch of Melfor vinegar.
