Welcome back my Franchizz!
Today we are making a so delicious pomme Aligot. To put it simply, it’s a cheesy mash potato, close to a potato Fondue.
Coming all the way from Aubrac, south of Massif central. This dish is great in the winter months.
It is supposed to be made with Tome fraiche. Unfortunately, it is very difficult to find it here in Canada so I had it to replace it with aged Gruyere and a bit of fresh mozzarella.
It is still very delicious, and so so cheesy. Anyway, enough chatting, let’s get cooking, shall we?
Serves 4 to 6
Pomme Aligot
4 pcs medium size Starchy potatoes (peeled and cut in large chunks)
1 cup (250ml) Heavy cream
1/2 cup (125ml) Milk
1/2 cup (115gr) Butter
4 cloves Garlic (peeled and smashed)
4 sprigs Thyme
1 1/2 lb (750gr) Tome fraiche du Cantal or Aubrac (alternatively 1/2 Gruyere and 1/2 Mozzarella)
Salt and pepper to taste
- Put the potatoes in a medium pot and add enough cold water to cover by 2 inches, thyme and the garlic. Add coarse salt and bring to a boil over high heat.
- Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.
- Immediately pass the potatoes through a food mill or ricer, them a tamis and return them to the pot.
- Dice the cheese into small dices.
- In a medium pot, place the crust of the cheese, butter, cream and milk.
- Set the pot over low heat and stir in, the infused cream and about half of the cheese. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
- Season to taste with salt and black pepper.
- Serve right away and enjoy.
- Bon Appétit!
