Creamy Aligot: A French Delight
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4
Yield
4 servings
Calories
Approximately 400 calories
Aligot, a luxurious blend of creamy mashed potatoes and sumptuous melted cheese, is a French culinary masterpiece that brings comfort and elegance to any table.
Originating from the mountainous Aubrac region, this dish is celebrated for its velvety texture and captivating stretchiness, offering a taste of French tradition that is both rich and heartwarming.
Perfect for those seeking to elevate their culinary skills, Aligot promises an experience that is as rewarding to make as it is to savor.
Ingredients
- 2.2 pounds (about 1 kg) of potatoes, preferably a starchy variety like Russets
- 7 ounces (about 200 grams) of Tomme cheese, or a blend of Gruyère and Mozzarella for an accessible alternative
- 2 tablespoons (about 28 grams) of butter
- 1/2 cup (about 120 ml) of heavy cream
- Salt and pepper to taste
- A pinch of grated nutmeg, optional for added flavor
Instructions
- Begin by boiling the peeled potatoes in salted water until they are very tender, which should take about 20 minutes.
- Drain the potatoes thoroughly and mash them until smooth and no lumps remain.
- In a large pot, combine the mashed potatoes, butter, and heavy cream over medium heat, stirring constantly to achieve a smooth consistency.
- Gradually incorporate the cheese, previously cut into small pieces, into the potato mixture. Continue to stir vigorously until the cheese is fully melted and the mixture becomes elastic and stretchy.
- Season with salt, pepper, and a pinch of nutmeg, adjusting to taste.
- Serve the Aligot immediately to fully enjoy its creamy and stretchy texture.
Tips & Tricks
- Choosing the right type of potato is crucial; starchy potatoes like Russets work best for a creamy texture.
- Continuous stirring is key to achieving the signature stretchiness of Aligot.
- Aligot is best enjoyed fresh; however, if you have leftovers, gently reheat them while adding a splash of cream to restore the creamy texture.
Mise en Place
Ingredients
Utensils
- Potatoes
- Tomme cheese (or Gruyère and Mozzarella)
- Butter
- Heavy cream
- Salt
- Pepper
- Nutmeg
- Large pot for boiling potatoes
- Colander
- Potato masher or ricer
- Large pot or saucepan for combining ingredients
- Wooden spoon or spatula
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