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Pommes Aligot ✨ These are one of my all time faves! Traditionally you’d use tome fraîche cheese but I haven’t found it here! I used gruyère but comté works too. They are the dreamiest potatoes you have ever seen!

If you loved this recipe, check out my French Potato Puree recipe!

Why You’ll Love Pommes Aligot

They are cheesy, luxurious and everything you could ever want. This is one of my favorite dishes to make during the holidays (I mean all year round really), but for some reason they feel extra special during the holiday time. I made them last Christmas and everyone in my family was obsessed, so I am sure you will be too!


You can substitute the gruyère for comté. Like I mentioned, ideally you would use tome fraîche cheese, so if you can find it then definitely use it! I top mine with chives, but that is completely optional, and you can also swap them out for your favorite herbs.

Recipe Tip

  • Do not season the potatoes until after you add the cheese so they don’t turn out too salty.

Pommes Aligot

By Nadia Aidi
Servings: 6
Pommes Aligot ✨ these are one of my faves! Traditionally you’d use tome fraîche cheese but I haven’t found it here! I used gruyère but comté works too.


  • 2 lb yukon gold potatoes
  • 1 1/2-2 cup heavy cream
  • 1 garlic clove
  • 1/4 cup reserved potato water
  • 12-14 oz gruyere, freshly grated
  • 4 tbsp butter
  • Salt and pepper to taste
  • Nutmeg to taste
  • Chives to taste


  • Peel and cube the potatoes. Add to a pot and fill with cold water. Add enough salt for it to be oceany.
  • Boil the potatoes until fork tender.
  • Drain the potatoes and add the cream to the same pot with the garlic clove and turn heat on to low. Let it infuse for about 10 min.
  • Pass your potatoes through a tamis strainer directly onto the cream. Remove the garlic and add in butter.
  • Whip the potatoes over med low heat until all the butter is gone and the potatoes are starchy. Add in nutmeg to taste.
  • Add in the cheese a bit at a time and mix vigorously until melty. Add in the potato water and keep mixing.
  • You’ll mix until the potatoes become stretchy and gooey. Taste and add salt/pepper at this point. Serve immediately.


Nutrition information is automatically calculated, so should only be used as an approximation.

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