Best 2 Pommes Aligot Recipes

Aligot is a rich and flavorful French dish made with mashed potatoes, cheese, and garlic. It is typically served as a main course, but can also be enjoyed as a side dish. The combination of creamy potatoes and melted cheese creates a smooth and decadent dish that is sure to please everyone at the table. This article provides three different recipes for aligot, each with its own unique twist. The classic recipe uses Gruyère cheese, while the other two recipes use Fontina and Comté cheese, respectively. All three recipes are easy to follow and can be prepared in under an hour. So gather your ingredients and get ready to enjoy this delicious and comforting dish!

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POMMES ALIGOT

Pommes Aligot image

This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 7

Ingredients

2 pounds large Yukon gold potatoes, peeled and cut into large chunks
2 tablespoons coarse salt
1 clove garlic
1 cup heavy cream, heated
4 tablespoons unsalted butter
1 cup grated cheddar cheese curds or grated fresh mozzarella
1/4 cup milk, heated (optional)

Steps:

Place potatoes in a large saucepan, and add enough water to cover by at least 2 inches. Add salt. Bring to a boil; reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain, and return to saucepan. Stir until dry.
Pass potatoes and garlic through a ricer into a large bowl; Stir until smooth.
Return potato mixture to saucepan. Add heavy cream and butter; stir to combine. Keep warm until ready to serve.
Place saucepan over low heat and stir in cheese curds until melted, adding milk to thin, if necessary; serve immediately.

POMMES ALIGOT

Pommes Aligot image

Provided by Tyler Florence

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

2 pounds Yukon Gold potatoes, peeled
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, chilled
1 cup heavy cream, heated
1 cup shredded Gruyere
Chives, for garnishing
Extra-virgin olive oil, for drizzling
Pan-Seared Rib-Eye with French Onion Confit, for serving, optional, recipe follows
6 tablespoons butter
3 medium red onions, thinly sliced
3 sprigs fresh marjoram
3 sprigs fresh thyme
2 bay leaves
1 tablespoon sugar
1/2 cup red wine
2 tablespoons balsamic vinegar
4 cups beef stock
Kosher salt
Freshly ground black pepper
1/4 cup olive or vegetable oil
One 32-ounce dry-aged (28 days) bone-in rib-eye, room temperature
Kosher salt and freshly ground black pepper
2 tablespoons butter
6 sprigs fresh thyme
4 cloves garlic, unpeeled, smashed

Steps:

Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.

Tips:

Make sure to use high-quality potatoes for the aligot. Look for potatoes that are firm and have no blemishes.
Peel and cut the potatoes into evenly sized pieces. This will help them cook evenly.
To make the aligot extra creamy, use a potato ricer to mash the potatoes until they are very smooth.
Add the cheese to the potatoes gradually, stirring constantly. This will help prevent the cheese from clumping.
If the aligot is too thick, add a little bit of milk or cream until it reaches the desired consistency.
Season the aligot to taste with salt, pepper, and garlic powder.
Serve the aligot immediately with your favorite accompaniments, such as grilled meat, roasted vegetables, or salad.

Conclusion:

Pommes aligot is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is a great way to use up leftover mashed potatoes, and it is also a good way to get your kids to eat their vegetables. With its creamy texture and cheesy flavor, pommes aligot is sure to be a hit at your next gathering.