To say that individuals “like” the mixture of cheese and potato can be to grossly undersell the facility and recognition of the mixture. They’re a match made in heaven or, extra precisely, France. Pommes aligot is the ne plus extremely of tacky mashed potatoes. Removed from mere cheese-flavored potatoes, these may nearly be referred to as “potato-y cheese.”
What’s pommes aligot?
Pommes aligot hails from Aubrac, a once-volcanic area in south-central France. It’s someplace in between mashed potatoes and fondue, and it’s intense, stretchy, and rib-stickingly comforting.
The phrase “dangerously tacky” will get thrown round lots, notably by that cartoon cheetah, however that is one case the place it really rings true. This dish is 43% cheese by mass. It accommodates a lot cheese that it behaves like cheese. The cheese power is so highly effective, I’m afraid to let my lactose-intolerant boyfriend take a look at the dish, a lot much less eat it.
Making aligot shouldn’t be technically tough, however it is going to give your arm a exercise. In contrast to most mashed potatoes, this recipe entails a ton of stirring to soften the cheese, but additionally to encourage the discharge of starch to make sure you get the stretchiest aligot doable. (The stretch is a vital a part of aligot; there are even aligot stretching competitions.)
Suggestions for one of the best pommes aligot
In addition to potatoes and cheese, you’ll want some salted butter and heavy cream, and some cloves of garlic. It’s essential to completely prepare dinner the potatoes till they virtually collapse with only a trace of stress. Undercooked spuds will end in a grainy aligot. (This occurred to me the primary time I made it. It was nonetheless good, nevertheless it may have been higher!) You’ll additionally need to be sure not to rinse the spuds after they’re boiled as a result of, once more, you need as a lot starch as doable. The purpose is a decent, dense mass of potatoes that may maintain nearly 100% of its weight and cheese.
There are many good aligot recipes, and I made mine by combining this one from Critical Eats and this one from Tasting Desk. The selection of cheese is form of as much as you. Pommes aligot is historically made with Tomme d’Auvergne, however that cheese is sort of tough to search out in the USA. A mix of Alpine cheeses works effectively. I went with half Gruyère, 1 / 4 Swiss, and 1 / 4 raclette; Comté and Fontina would additionally work. (Tasting Desk simply does half Gruyère and half mozzarella, and that sounds fairly good, too.)
Simple pommes aligot recipe
Elements:
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2 kilos peeled and quartered Yukon gold potatoes
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Salt
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3 cloves garlic
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1 cup heavy cream
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1 stick of salted butter, minimize into 8 items
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1 1/2 kilos Alpine cheeses, not less than half of which is Gruyère, shredded
Carry a big pot of closely salted water to a boil. (Style it to ensure it tastes good and briny.) Peel the garlic and add it to the water, together with the potatoes. Boil till the potatoes collapse when pressed on gently with the again of a spoon. Drain the potatoes (and garlic) and run them via a ricer or meals mill. Don’t attempt to mash by hand. That is one dish that wants the spuds to be as easy as doable.
Place the pot over medium-low warmth. Add the cream and stir till it’s utterly labored in. Add the butter and work that in, stirring consistently. Preserve stirring till the potatoes tighten and begin sticking to themselves in an enormous ol’ glob. Add the cheese in handfuls, stirring to soften utterly earlier than including extra. As soon as all the cheese is added, preserve stirring till the aligot stretches like mozzarella. Serve instantly in heat bowls.
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