Imagine a potato dish so decadent, so gloriously cheesy, that it defies the laws of culinary physics. Enter Aligot, the French comfort food that transforms humble mashed potatoes into a stretchy, luxurious masterpiece that will make your taste buds dance with joy. This isn't just another side dish - it's a culinary performance that turns simple ingredients into a show-stopping experience that will have your dinner guests absolutely mesmerized.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lbs potatoes, peeled and cubed
- 1 cup heavy cream
- 1 cup shredded cheese (preferably Gruyère)
- 4 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Begin by thoroughly washing and peeling potatoes, then cut them into uniform 1-inch cubes to ensure even cooking.
- Place potato cubes in a large pot of cold, salted water. Bring to a rolling boil and cook for approximately 15-20 minutes until potatoes are tender and can be easily pierced with a fork.
- While potatoes are cooking, prepare garlic by finely mincing the cloves to release their aromatic flavors.
- Drain potatoes completely in a colander, then return them to the hot pot to allow excess moisture to evaporate.
- Mash potatoes using a potato masher or ricer until they reach a smooth, creamy consistency with no large lumps.
- Add minced garlic, heavy cream, and begin stirring vigorously to incorporate ingredients and create a smooth base.
- Gradually add shredded Gruyère cheese, continuing to stir and beat the mixture. The cheese will begin to stretch and create the signature silky, elastic texture of Aligot.
- Continue stirring and beating the potato-cheese mixture over low heat for 5-7 minutes until it becomes extremely smooth and develops a distinctive stretchy quality.
- Season with salt and black pepper to taste, adjusting seasoning as needed.
- Serve immediately while hot, using a spatula or serving spoon to create dramatic cheese stretches when plating.
Tips
- Choose the right potatoes: Use starchy varieties like Russet or Yukon Gold for the smoothest texture.
- Keep your cheese cold: Grate the Gruyère just before adding to ensure optimal melting and stretch.
- Stir vigorously: The key to Aligot's signature elastic texture is continuous, energetic stirring.
- Low and slow is the way to go: Melt the cheese over low heat to prevent separation and maintain that silky consistency.
- Serve immediately: Aligot is best enjoyed hot, when the cheese is at its most gloriously stretchy.
- Don't be afraid to use arm muscle: The more you beat the mixture, the more luxurious and smooth it becomes.
- If the mixture seems too thick, add a splash more cream to achieve the perfect consistency.
Nutrition Facts
Calories: 512kcal
Carbohydrates: g
Protein: g
Fat: 31g
Saturated Fat: g
Cholesterol: mg
