Pommes Aligot Recipe
User Reviews
5
Pommes Aligot Recipe
Description
This Pommes Aligot recipe begins with Yukon gold potatoes peeled, quartered, and boiled in salted water until tender. After draining, the potatoes are milled or riced and returned to the pot over low heat. The dish is made rich and creamy by incorporating soft unsalted butter and hot heavy cream. Minced garlic adds subtle aromatic depth while half of the shredded cheese is stirred in vigorously until melted and combined.
The remaining cheese is folded in with intense stirring until the mixture becomes very stretchy and elastic, resembling melted mozzarella in texture. This chewy, smooth consistency distinguishes Aligot and provides a satisfying, comforting mouthfeel. Seasoning with coarse salt and ground white pepper enhances the flavors.
Served hot in a bowl without garnish, Pommes Aligot is a rustic accompaniment that complements meats or rich dishes. It is best eaten fresh but can be kept warm for a short time and reheated gently with added butter or milk to restore creaminess. The garlic and cheese blend creates a distinctive savory sensation, while the potato base offers a delicate, soft canvas.
Ingredients
- 3 pounds potato Yukon gold variety
- 1 ½ unsalted butter sticks, softened
- 1 ½ cups heavy cream heated, whipping
- 4 garlic finely minced cloves
- 1 ½ pounds tomme cheese comté, gruyere, fontina, or mozzarella (or a combination of any of these, shredded
- salt coarse salt and to taste
- ground white pepper coarse salt and to taste
Instructions
- Peel, quarter, and thickly slice the potatoes.
- Add them to a medium-sized pot of boiling salted water.
- In the meantime, shred the cheese or cheeses.
- Once the potatoes are tender, drain them.
- Transfer the drained potatoes to a food mill or ricer and mill the potatoes into the drained medium-sized pot.
- Return the pot to the burner over low heat and add in the butter, heated cream, garlic, and half of the shredded cheese. Vigorously stir using a wooden spoon or spatula.
- Once the butter is melted, vigorously stir in the remaining cheese until it becomes very stretchy, like mozzarella, when pulled on.
- Adjust seasonings with coarse salt and ground white pepper.
- Serve with no garnish in a bowl.
Notes
- Make Pommes Aligot up to one hour ahead; keep covered on low heat to stay warm.
- Store leftovers in the refrigerator for up to four days or freeze for up to two months, noting that freezing reduces moisture and flavor.
- Reheat portions over low heat with added butter or milk to restore creaminess.
- Season the boiling water for potatoes generously with salt to enhance their flavor.
- Check doneness by piercing potatoes; fully cooked potatoes will slide off the fork easily when lifted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Calories | 850kcal | 43% |
| Carbohydrates | 42g | 14% |
| Protein | 40g | 80% |
| Fat | 59g | 91% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 193mg | 64% |
| Sodium | 840mg | 35% |
| Potassium | 1111mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1961IU | 39% |
| Vitamin C | 46mg | 51% |
| Calcium | 1215mg | 122% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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