FOOD
Aligot
To all cheese lovers, potato lovers, and cheesy potato lovers out there — this is heaven.
FOOD
Aligot
To all cheese lovers, potato lovers, and cheesy potato lovers out there — this is heaven.
Ingredients
- 1 pound red potatoes
- Salt, to taste
- 1/4 cup milk
- 1 tablespoon butter
- 1 cup heavy cream
- 8 ounces Gruyère cheese, grated
- 8 ounces mozzarella cheese, grated
- Salt, pepper and olive oil, to serve
Steps
- Bring a large pot of salted water to boil.
- Add potatoes. Cook until potatoes are soft and starting to crack. Remove from the water and peel while still hot. Tip: Use a dry cloth to hold the potatoes.
- Mash the potatoes well with a fork or masher.
- Strain the mashed potatoes in a sieve.
- Place the strained potatoes in a pan, add the milk and butter and bring to a simmer, stirring frequently.
- When the butter has melted, fold in the heavy cream.
- Add the cheeses little by little, alternating between portions of Gruyère and mozzarella.
- Stir on low heat until all the cheese has been folded in, and continue to cook until texture reaches an elastic consistency.
- Serve sprinkled with salt and pepper and drizzled with olive oil. Tip: Aligot can be served on its own, as pre-dessert or as a side dish.