Aligot
Indulge in the velvety, cheese-laden decadence of Aligot, a classic French dish that combines the comforting heartiness of mashed Yukon Gold potatoes with the irresistible stretch of melted cheese. This traditional specialty from the Auvergne region is elevated by a harmonious blend of creamy Gruyère and the authentic French Tomme fraîche d'Auvergne or young Cantal cheese. Gently infused with the delicate aroma of garlic and enriched with heavy cream and butter, Aligot transforms simple ingredients into a luxurious side dish. Perfectly smooth, lusciously stretchy, and bursting with flavor, this dish pairs beautifully with roasted meats or can stand alone as a scrumptious centerpiece. With just 55 minutes from start to finish, this crowd-pleaser promises to impress at your next gathering. Keywords: Aligot recipe, French mashed potatoes, cheesy mashed potatoes, traditional French side dish, creamy potatoes with cheese.
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Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 4 tablespoons Salted butter
- 1 cup Heavy cream
- 2 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 10 ounces Tomme fraîche d'Auvergne cheese or young Cantal cheese
- 2 ounces Gruyère cheese
Instructions
Peel and dice the potatoes into even chunks to ensure they cook evenly.
Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let them simmer for about 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, grate the cheese and set it aside.
Peel and gently crush the garlic cloves. In a separate small saucepan, combine the heavy cream and crushed garlic.
Heat the cream gently over low heat, allowing the garlic to infuse the cream with its flavor. Do not bring the cream to a boil.
Once the potatoes are tender, drain them thoroughly and return them to the pot.
Using a potato masher or ricer, mash the potatoes until they are smooth and lump-free.
Remove the garlic cloves from the infused cream. Gradually add the warm cream and butter to the mashed potatoes, mixing until fully incorporated.
Season the mixture with salt and pepper, adjusting to taste.
Place the pot over low heat and gradually add the grated cheeses to the potato mixture, stirring constantly.
Continue to stir until the cheese is fully melted and the mixture becomes smooth and stretchy, about 10 minutes. Ensure the heat is low to prevent the cheese from burning.
Serve the Aligot immediately, as it is best enjoyed while hot and stretchy, making a delightful accompaniment to roasted meats or on its own.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 666 mg | 51% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
