- Level: Intermediate
- Total: 1 hr
- Active: 35 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 486
- Total Fat
- 40 g
- Saturated Fat
- 24 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 112 mg
- Sodium
- 482 mg
Pommes Aligot is a wonderfully decadent side dish that originated in the Aubrac region of France. The magic of this dish lies in the method. Typically, when making mashed potatoes, you'd avoid overworking them—but in this case, slowly incorporating the cheese while stirring helps develop the potato starch, resulting in a smooth, stretchy, and cheesy consistency.
- Level: Intermediate
- Total: 1 hr
- Active: 35 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 486
- Total Fat
- 40 g
- Saturated Fat
- 24 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 112 mg
- Sodium
- 482 mg
Ingredients
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Directions
Special equipment:
a ricer or a food mill fitted with the finest disc- In a large saucepan, cover the potatoes and 1 sprig thyme with cold water by 2 inches. Stir in the salt until dissolved. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until a knife easily pierces the potatoes with no resistance, about 20 minutes. Drain the potatoes in a colander, shaking the colander well to get rid of excess water. Discard the thyme. Gently warm the cream in a saucepan with the garlic and remaining 2 sprigs thyme.
- Dry the potato saucepan. Using a ricer or a food mill fitted with the finest disc, purée the potatoes back into the saucepan, mixing in the butter cubes in as you go. Set the saucepan over medium-low heat. Using a silicone spatula, stir the potatoes well until the butter is fully combined.
- Slowly add the cream in three parts, stirring well until the cream is fully incorporated before each addition. Continue stirring and working the potatoes, lowering the heat if the potatoes begin to bubble, until the potatoes become thickened and sticky, about 3 minutes.
- Add the grated cheese in small batches, stirring between each addition, until the cheese is fully melted and combined. Continue stirring the potatoes until they become thick, smooth and elastic, about 3 minutes longer. Don’t worry about overworking the potatoes—you want to develop the starch. The aligot should form long, stretchy strands when you lift it from the pot.
- Season with salt. The aligot should be thick, with a slow-flowing consistency. If it gets too thick, work in additional cream in small amounts. Transfer to a warm serving dish and serve immediately with a drizzle of olive oil and plenty of fresh minced chives. Reheat any leftovers with a bit of additional warm cream.
