Pommes Aligot
Pommes Aligot is a French potato dish made from potatoes, cheese, cream and butter, with or without garlic. You could say that it’s a marriage between mashed potatoes and cheese fondue. When you love cheese as much as I do, this is a dish you need to try.
Ingredients
- 1 pound Yukon gold potatoes
- 1 clove garlic
- 2 tablespoons butter
- 3/4 cup cream
- 6 ounces Comte cheese (NOTE 1) grated
- 3 tablespoons potato water
- salt & pepper
- nutmeg
- thyme or chives, sage
Instructions
- Peel and cube the potatoes and boil them in water with a generous amount of salt. Cook until they are fork tender. (NOTE 2)
- Drain the potatoes (keep some potato water for later) and discard the garlic clove. Use a potato ricer, a food mill or a fine mesh sieve to mash the potatoes.
- Add the cream and butter to the mashed potatoes and mix.
- Add the grated cheese in various steps. Make sure you mix it thoroughly.
- Keep on mixing, add a little bit of potato water, and mix some more. (NOTE 3) The cheese melts, and will from a gooey, stretchy mixture.
- Season the aligot with salt, pepper and nutmeg and mix that.
- Serve immediately.
Notes
- Gruyere, Appenzeller are great alternatives. Find cheeses that melt easily, add flavor.
- Add double the amount of salt than you usually do for mashed potatoes. If you like to add garlic, add an entire clove with the potatoes.
- The creation of the stretched aligot will take some time. This part of the recipe will be like an upper body work-out.
Nutrition
Calories: 932kcalCarbohydrates: 43gProtein: 33gFat: 71gSaturated Fat: 44gPolyunsaturated Fat: 3gSodium: 735mgFiber: 5gSugar: 5g