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Pommes Aligot Recipe

Pommes Aligot Recipe

Photos of Pommes Aligot Recipe


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


  • 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
  • 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


  1. 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.
  2. Reduce the heat to a simmer and cook for about 15 minutes, until the potatoes can be easily pierced with a knife. Drain.

  3. 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.
  4. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
  5. Season to taste with salt and black pepper.
  6. Serve and enjoy!


  • 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
Nutrition Disclaimer
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