Pommes Aligot Cheesy Mashed Potatoes Recipes

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POMMES ALIGOT (CHEESY MASHED POTATOES) RECIPE



Pommes Aligot (Cheesy Mashed Potatoes) Recipe image

A rich, stretchy, smooth, and silky French dish, pommes aligot combines mashed potatoes with half their weight in melted cheese for a winter dish that will warm you from the inside out.

Provided by Daniel Gritzer

Categories     Side Dish     Sides

Time 45m

Yield 8

Number Of Ingredients 7

1 1/2 pounds (675g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 medium cloves garlic, 1 whole and 1 minced, divided
2 sprigs thyme
Kosher salt
1 stick unsalted butter (4 ounces; 115g), cut into tablespoon-size pieces
1 cup heavy cream (8 ounces; 235ml), plus more if needed
10 ounces (300g) mixed Alpine cheeses, such as Swiss, Gruyère, Comté, and/or Fontina, grated (see note)

Steps:

  • Transfer to a warmed serving dish and serve right away. Aligot is traditionally served with sausages and meats, but you can also serve it with roasted vegetables or on a bed of polenta. Leftover aligot can be refrigerated in a sealed container. To reheat, add to a saucepan with a small amount of cream. Bring cream to a simmer before stirring it in, then continue to cook, adding more cream as necessary, until aligot is heated through and consistency is correct.

Nutrition Facts : Calories 431 kcal, Carbohydrate 19 g, Cholesterol 99 mg, Fiber 2 g, Protein 13 g, SaturatedFat 21 g, Sodium 403 mg, Sugar 2 g, Fat 34 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

ALIGOT (MASHED POTATOES WITH CHEESE)



Aligot (Mashed Potatoes With Cheese) image

Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.

Provided by Tejal Rao

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound russet potatoes, peeled and quartered
1/4 pound cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup cream, heated
1/2 pound Comté or Gruyère cheese, grated
Salt to taste

Steps:

  • Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
  • Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram

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