If you love cheese enriched potatoes, you will love aligot, a classic French recipe from Aubrac.

Have you ever broken a hollandaise sauce? Ever baked or mixed cheese into potatoes and seen the same effect—the fat from the cheese separating from the other ingredients? Well it’s scientifically impossible for that to happen with aligot because the starch that comes out of the potatoes absorbs the fats from the cream and cheese. Cooked with garlic, and the nutty flavors of Appenzeller, Gruyere, Comte, or combination thereof, these potatoes pair with any roasted meat or poultry, or traditionally, the way they do in Aubrac with sausages.

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