ALIGOT is a glorrrrious combination of cheese, cream, and potatoes. It hails from france and is a god send dish that satisfies all your cheese cravings. i mean, look at that CHEESE pull
we all know french cuisine is top notch, and these aligot potatoes are a real contender for the World Cup of Foods series, ep 6 🇫🇷
Serve this with steak and veggies, or I even had it with chili and it was incredible. it pairs well with anything really! and its super easy to make, this is my way to level up potatoes without so much effort
Recipe
– Peel and dice 4 medium yukon gold potatoes to small cubes. Add them in a pot with cold salted water, and heat until the water is boiling. Cook for an additional 20-25 minutes until the potatoes are fork tender
– Drain the water from the potatoes and rinse them in cold water until its cool enough to handle with your hands. Then, use the tool I used in the video to mash it until its very smooth, alternatively you can use a sieve and press the potatoes though to get that smooth texture
– Add the potatoes back to the pot on low heat, and add 6 tbsp of butter. Mix it until incorporated
– On medium low heat, add 200g of heavy cream and a bay leaf. Heat until simmering but not boiling. About 5-10 minutes
– Add the hot cream to the potatoes and mix until incorporated
– Traditionally, aligot uses Tomme de Laguiole or Tomme d’Auvergne cheese curds but if you don’t have it, use about 400g of shredded mozarella and shredded 400g of gruyere. Add the cheese in slowly at a time and mix in between to ensure it’s melted and incorporated.
– Taste for seasoning, I didn’t add extra salt because of the cheese and salting the potatoes when boiling them, but add more if you like 😀
#easyrecipes #potatorecipes #frenchdinner