Low Sodium Aligot
Indulge in the velvety decadence of **Low Sodium Aligot**, a healthier twist on the classic French dish renowned for its cheesiness and irresistible stretch. This recipe combines creamy Yukon Gold potatoes with a luscious blend of Gruyère and low-sodium mozzarella, creating a smooth, elastic texture that elevates every spoonful. Infused with the subtle aroma of garlic and a touch of nutmeg, the dish gains richness from unsalted butter, heavy cream, and low-sodium chicken broth, making it perfect for those seeking a low-sodium yet flavor-packed side dish. Whether you serve it alongside roasted meats or a crisp salad, this comforting, lower-sodium aligot will be the star of any meal. Ready in just 45 minutes and garnished with fresh chives for extra flair, this recipe brings indulgence to your table without the guilt.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Low-sodium chicken broth
- 2 Garlic cloves, minced
- 1.5 cups Gruyère cheese, shredded
- 1 cup Low-sodium mozzarella cheese, shredded
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 2 tablespoons Chives, chopped (optional, for garnish)
Instructions
Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Allow them to steam dry for a minute or two to remove excess moisture.
In a separate saucepan, heat the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the heavy cream and low-sodium chicken broth to the saucepan. Heat until just before boiling, then reduce the heat to low. Keep warm.
Mash the potatoes with a potato masher or pass them through a potato ricer for a smoother texture.
Gradually mix the warmed cream mixture into the mashed potatoes until fully incorporated.
Over low heat, slowly add the shredded Gruyère cheese and low-sodium mozzarella cheese to the potato mixture, stirring continuously until the cheeses are completely melted and the mixture is smooth and stretchy.
Season the aligot with black pepper and nutmeg, stirring to combine.
Serve immediately, garnished with chopped chives if desired.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.7 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2568 mg | 198% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4050 mg | 86% | |
*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.
