Pommes Aligot
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.
Ingredients
- 2 lb Yukon gold potatoes
- 1.5 cup Heavy cream, you can do between 1.5 and 2 cups
- 1 Garlic clove
- 1/4 cup Reserved potato water
- 12 oz Gruyere, freshly grated, you can do 12-14 oz
- 4 tbsp Butter
- Salt and pepper , to taste
- Nutmeg, to taste
- Chives , to taste
Instructions
- First, peel and cube the potatoes. Then, add to a pot and fill with cold water. Add enough salt for it to be oceany.
- Secondly, 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. Then, let it infuse for about 10 minutes.
- Pass your potatoes through a Tamis strainer directly onto the cream. Then, remove the garlic and add in butter.
- Whip the potatoes over medium low heat until all the butter is gone and the potatoes are starchy. Then, add in nutmeg to taste.
- Add in the cheese a bit at a time and mix vigorously until melty. Then, add in the potato water and keep mixing.
- Lastly, you’ll mix until the potatoes become stretchy and gooey. Taste and add salt/pepper at this point. Serve immediately.
Nutrition
Calories: 618kcal, Carbohydrates: 30g, Protein: 18g, Fat: 48g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 144mg, Sodium: 457mg, Potassium: 741mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1679IU, Vitamin C: 30mg, Calcium: 462mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.