How To Make Pommes Aligot
Pommes aligot may sound sophisticated but it's actually comfort food like no other, with its combination of creamy cheese and mashed potatoes.
Prep:
10 mins
Cook:
25 mins
Total:
35 mins
Ingredients
- 4 yukon gold potatoes, (about 2 pounds), medium, peeled and quartered
- kosher salt
- 2 garlic cloves, minced
- 6 tbsp unsalted butter, (¾ stick), at room temperature
- 1 cup heavy cream, warmed
- 1½ lb Tomme d'Auvergne, rind removed and cut into ½-inch cubes, or ¾ pound Gruyère and ¾ pound fresh mozzarella
- freshly ground black pepper
Instructions
- Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add enough salt so that the water tastes salty, like the ocean, and bring a boil over high heat.
-
Reduce the heat to a simmer and cook for about 15 minutes, until the potatoes can be easily pierced with a knife. Drain.
- Immediately pass the potatoes through a food mill or ricer and return them to the pot. Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese.
- Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
- Season to taste with salt and black pepper.
-
Serve and enjoy!
Nutrition
- Sugar: 2g
- :
- Calcium: 1787mg
- Calories: 1191kcal
- Carbohydrates: 32g
- Cholesterol: 314mg
- Fat: 94g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 28g
- Polyunsaturated Fat: 4g
- Potassium: 909mg
- Protein: 56g
- Saturated Fat: 57g
- Sodium: 607mg
- Trans Fat: 1g
- Vitamin A: 3015IU
- Vitamin C: 34mg
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