5 from 12 votes
Pommes Aligot Recipe
Pommes Aligot is a creamy potato dish made from Yukon gold potatoes, unsalted butter, heated heavy cream, garlic, and stretchy melted cheese such as tomme, comté, or gruyere. The potatoes are boiled, mashed, and vigorously stirred with butter, cream, minced garlic, and cheese until the mixture becomes smooth and elastic, creating a rich and velvety side dish that pairs well with hearty meals.
Prep Time
10 mins
Cook Time
20 mins
Servings:
6
Calories:
850 kcal
Course:
Side Dish
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 850
% 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.