Aligot Fondue

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.