Pommes Aligot Image

Pommes Aligot

Mary's Kitchen Crush - "Sarah Loves Steak"

Prep Time
Cook Time


  • 500 g yellow fleshed potatoes, peeled and quartered
  • 1 sprig thyme
  • Kosher salt
  • 1 cloves garlic, finely minced
  • 3 tablespoons (45g) unsalted butter
  • 1/2 cup (125ml) 35% cream
  • 325 g Tomme d’Auvergne cheese, grated (or 200 g Gruyere and 125 g fresh mozzarella or fontina)


  1. Place potatoes and thyme in a medium saucepan covered with 1-½-inches (4cm) of water. Liberally salt water and bring to a boil over high heat. Cook until potatoes are fork tender, about 20 to 25 minutes.
  2. Combine garlic, butter and heavy cream in a small saucepan and heat gently over low heat for 15 minutes.
  3. Drain potatoes and discard the thyme. Pass potatoes through a ricer or a food mill back into saucepan.
  4. Add cream mixture and place over medium-low heat and stir the mixture together with a wooden spoon.
  5. Gradually add in grated cheese a handful at a time until mixture is stringy and thick. Season with salt.