Best Aligot Recipes

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ALIGOT (FRENCH MASHED POTATOES)



Aligot (French Mashed Potatoes) image

This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.

Provided by Natalie Titanov

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled
¼ cup butter
2 cloves garlic, minced
3 tablespoons creme fraiche
1 cup grated Gruyere cheese
salt and freshly ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
  • Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
  • Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g

ALIGOT (CHEESY POTATOES) RECIPE BY TASTY



Aligot (Cheesy Potatoes) Recipe by Tasty image

Here's what you need: yukon gold potato, garlic, cold water, salt, butter, heavy cream, shredded cheese

Provided by Alix Traeger

Categories     Sides

Yield 10 servings

Number Of Ingredients 7

1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
2 cloves garlic, peeled
5 cups cold water
salt, to taste
½ cup butter, cubed
1 cup heavy cream
2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère

Steps:

  • In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  • Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  • Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  • Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  • Pour in the heavy cream and stir again until combined.
  • Gradually add in the cheese, stirring between each addition, until completely melted.
  • Continue stirring the potatoes until smooth, thick, and elastic.
  • Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  • Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

ALIGOT (MASHED POTATOES WITH CHEESE)



Aligot (Mashed Potatoes With Cheese) image

Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.

Provided by Tejal Rao

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound russet potatoes, peeled and quartered
1/4 pound cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup cream, heated
1/2 pound Comté or Gruyère cheese, grated
Salt to taste

Steps:

  • Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
  • Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram

FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)



French Mashed Potatoes With Cheese and Garlic (Aligot) image

The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5.

Provided by TxGriffLover

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes, peeled, cut into 1/2-inch thick slices, rinsed well and drained (4-6 medium)
table salt
6 tablespoons unsalted butter
2 garlic cloves, minced (about 2 teaspoons)
1 -1 1/2 cup whole milk
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces gruyere cheese, shredded (about 1 cup)
ground black pepper

Steps:

  • Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
  • Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
  • Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 394.1, Fat 23.3, SaturatedFat 14.2, Cholesterol 70.3, Sodium 206.1, Carbohydrate 33.1, Fiber 2.7, Sugar 3.7, Protein 14.2

ALIGOT



Aligot image

Aligot are French mashed potatoes made with lots of cheese and cream - a delicious side for special occasions.

Provided by Lena

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds potatoes, peeled
½ cup milk
½ cup heavy cream
1 pinch ground nutmeg
1 pinch ground white pepper
2 ½ cups finely grated Gruyere cheese
½ (8 ounce) container creme fraiche
2 tablespoons unsalted butter, softened
1 clove garlic, minced
1 pinch salt, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  • Meanwhile heat milk and cream in a saucepan until warmed.
  • Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.

Nutrition Facts : Calories 743.8 calories, Carbohydrate 33.8 g, Cholesterol 189.2 mg, Fat 55.3 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 33.6 g, Sodium 360.9 mg, Sugar 4.2 g

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

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

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.

ALIGOT-STYLE POTATOES WITH ROASTED GARLIC



Aligot-Style Potatoes with Roasted Garlic image

Aligot is a comforting dish of cheesy whipped potatoes that originated in the L'Aubrac region of central France. Traditional aligot is made with Tomme d'Auvergne, a creamy young cheese that's nutty and stretchy when melted. We opted for a more accessible combination of shredded Gruyere and fresh mozzarella, resulting in similar texture and flavor. We also added roasted garlic to our version. Top with finely chopped chives and serve right off the stove for a hearty side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 head garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 pounds medium Yukon gold potatoes (about 4), peeled and cut into 1-inch pieces
1 dried bay leaf
1 cup heavy cream, warmed
4 tablespoons unsalted butter
12 ounces shredded Gruyere (about 3 cups)
12 ounces fresh mozzarella, shredded through the large holes of a box grater (about 3 cups)
2 tablespoons finely chopped chives

Steps:

  • Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic to expose the cloves. (Reserve the top part for another use.) Put the bulb on a 12-by-12-inch piece of aluminum foil, drizzle with the olive oil and season with a pinch of salt and several grinds of black pepper. Wrap the foil up and over the garlic, leaving some space between the foil and the exposed garlic cloves and seal the edges. Bake until the garlic cloves are deep golden brown and very tender, 45 to 60 minutes. Cool slightly, then squeeze out the tender cloves (see Cook's Note).
  • Meanwhile, add the potatoes and bay leaf to a large pot and fill with enough cold water to cover by 1 inch. Season generously with salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until fork-tender, about 12 minutes. Drain well and discard the bay leaf. Reserve the empty pot.
  • Pass the potatoes and roasted garlic through a potato ricer or food mill back into the pot. They should be very finely mashed and smooth. Place over medium-low heat and stir in the heavy cream and butter with a wooden spoon until creamy and combined. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted and incorporated. Add the remaining Gruyere and mozzarella and continue to stir until all the cheese is melted and incorporated and the potatoes are smooth and stretchy. (The mixture should stretch like melted mozzarella cheese.)
  • Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl, top with chopped chives and serve immediately.

ALIGOT GRATIN



Aligot Gratin image

Categories     Milk/Cream     Mixer     Potato     Side     Broil     Casserole/Gratin     Horseradish     Mozzarella     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 3/4 pounds russet (baking) potatoes
3 tablespoons unsalted butter, softened
4 garlic cloves, minced
3/4 cup milk
1 pound fresh mozzarella cheese, chopped fine
2/3 cup chilled heavy cream
2 tablespoons drained bottled horseradish

Steps:

  • In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled.
  • Peel potatoes and force through a ricer or medium disk of a food mill into pan. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon, until fluffy and heated through, about 2 minutes.
  • Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with spoon.
  • Divide aligot among 6 buttered 1-cup shallow gratin dishes or one 6-cup buttered gratin dish. Aligot may be prepared up to this point 1 day ahead and chilled, covered. Bring aligot to room temperature before proceeding with recipe.
  • Preheat broiler.
  • In a bowl with an electric mixer beat cream until it holds soft peaks and beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 1 minute.

ALIGOT (GARLIC AND CHEESE MASHED POTATOES) RECIPE



Aligot (Garlic and Cheese Mashed Potatoes) Recipe image

Provided by marck

Number Of Ingredients 8

2 lbs Yukon Gold potatoes (about 4), peeled and cut into 1/2-inch-thick slices
Salt
6 Tbsp (3/4 stick) unsalted butter, cut into 1/2-inch pieces
2 garlic cloves, minced
1 to 1-1/2 C whole milk
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz Gruyère cheese, shredded (about 1 cup)
Pepper

Steps:

  • 1. Place the cut potatoes in a colander and rinse under cold running water until the water runs clear. Drain thoroughly. Place the potatoes in a large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover the saucepan with a lid and bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain the potatoes and dry the saucepan. 2. Transfer the potatoes to a food processor; add the butter, garlic, and 1-1/2 tsp salt. Pulse until the butter is melted and incorporated into the potatoes, about 10 pulses. Add 1 cup of the milk and continue to process until the potatoes are smooth and creamy, about 20 seconds, scraping down the sides halfway through. 3. Return the potato mixture to the saucepan and set over medium heat. Stir in the cheeses, 1 cup at a time, until incorporated. Continue to cook the potatoes, stirring vigorously, until the cheese is fully melted and the mixture is smooth and elastic, 3 to 5 minutes. If the mixture is difficult to stir and seems thick, stir in the remaining milk, 2 tablespoons at a time, until the potatoes are loose and creamy. Season with salt and pepper to taste. Serve immediately.

SWEET POTATO ALIGOT



Sweet Potato Aligot image

In a classic French pommes aligot potatoes are mashed with butter and enough cheese to turn them into a stretchy purée that's soft, gooey and eminently comforting. This version, made with sweet potatoes, has a gently caramelized flavor and a deeply satiny texture. Pan-fried sage leaves make a crisp, herbal garnish that's worth the few extra minutes of work. Note that the bigger the sage leaves, the easier they are to fry. If you can't find Saint-Nectaire or Tomme de Savoie cheese, you can use fontina or mozzarella. And if you want to make this ahead, or reheat leftovers, let the mixture cool, then store it in the fridge for up to 3 days. Reheat it on low, stirring in a little cream until the mixture is elastic and smooth. Serve this as a side dish to sausages or roasted meats, or as a meatless entree with a fresh, crunchy salad.

Provided by Melissa Clark

Categories     dinner, lunch, vegetables, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 pound sweet potatoes, peeled and cut into 2-inch chunks
Kosher salt
Grapeseed, olive or sunflower oil
Leaves from 1 small bunch sage
1 thyme or lemon thyme sprig
1/4 cup heavy cream
6 tablespoons unsalted butter, cubed
1 garlic clove, finely grated or minced
Large pinch of freshly grated nutmeg
8 ounces grated Gruyère, Cheddar or Emmentaler cheese
5 ounces Saint-Nectaire or Tomme de Savoie cheese, rind removed, cubed

Steps:

  • In a medium pot, cover the potatoes and a generous amount of salt with 1 inch of water. Bring to a boil, then simmer until potatoes are tender, 10 to 15 minutes. Drain but don't wash out the pot. (You'll need it again later.)
  • Meanwhile, fry the sage leaves: Line a plate with a paper towel. In a small skillet, heat 1/4-inch of oil. Add sage leaves a few at a time, and fry until golden and crisp, usually about 1 minute or so. Use a slotted spoon to transfer fried leaves to the paper-towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves, adding more oil to the pan if needed.
  • In a small pot over medium heat, add the thyme and cream, and bring to a simmer. Turn off the heat and cover until needed.
  • Transfer the cooked potatoes to a food processor, and pulse just until mashed. Or pass potatoes through a food mill or large-holed sieve to mash.
  • Return potatoes to their cooking pot and set it over low heat. Using a wooden spoon, stir in butter, garlic and nutmeg until the butter melts.
  • Remove thyme sprig from the cream. Stir the cream into the potatoes, then stir in the cheese, a handful at a time, until melted and stringy. Serve immediately, topped with the fried sage leaves.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 36 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 443 milligrams, Sugar 4 grams, TransFat 1 gram

ALIGOT



Aligot image

Provided by Florence Fabricant

Categories     side dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 6

1 pound boiling potatoes or white new potatoes
2 tablespoons salted butter
3/4 pound fresh uncured firm cheese, finely diced (see note)
1 small clove garlic, chopped
Salt to taste if desired
Freshly ground black pepper to taste

Steps:

  • Boil the potatoes until tender. Drain, cool and peel.
  • Roughly mash the potatoes with the butter.
  • Place the potatoes in a food processor, and process, adding the cheese and garlic gradually. Continue processing until the mixture has a smooth but somewhat gluey texture, so that it forms ribbonlike strands when picked up with a spoon. Add salt and pepper to taste.
  • Reheat briefly in a heavy saucepan, then serve.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 27 grams, Sodium 801 milligrams, Sugar 2 grams, TransFat 2 grams

POMMES ALIGOT



Pommes Aligot image

A silky smooth version of mashed potatoes from the Aubrac region of France. Is it mashed potatoes, or is it fondue? You decide. Either way, you'll love this...

Provided by Lori Loucas

Categories     Potatoes

Time 50m

Number Of Ingredients 5

1 1/2 lb potatoes (yukon gold is best)
2 clove garlic
1/2 c cold unsalted butter, cut in 8 pieces
1 c heavy cream
10 oz gruyere cheese, shredded (see note)

Steps:

  • 1. NOTE: Don't use russet potatoes, as the result will be grainy. Use a waxy type of potato. For the cheese, you can also use Fontina, white Cheddar, or Swiss (or a mix of any of the above).
  • 2. Bring a pot of well salted water to a boil. Meanwhile, peel the potatoes and cut into even chunks. Add the potatoes to the boiling water along with the peeled garlic cloves. Boil until the potatoes are very tender.
  • 3. Drain the potatoes and return to the pot, including the garlic. Mash until very smooth, adding pieces of butter as you go. Don't worry about over-working the potatoes, you want to get that starchy gumminess going.
  • 4. Put the pot back on the stove over medium-low heat. Stir potatoes to make sure the butter is well incorporated and melted.
  • 5. Add the cream, stirring well. Continue to stir until the potatoes start to feel thick and sticky. Lower the heat if they start to steam. This will take about 3 minutes.
  • 6. Add the grated cheese a little at a time, stirring until each addition has melted completely. As you go, the potatoes will begin to get smooth and silky, with an elasticity to them. The mixture should form long, stretchy strands as you lift some from the pot.
  • 7. Season the aligot with kosher salt. It should be thick, but still slow-flowing. If it's too thick, stir in a little bit of cream until it loosens up.
  • 8. Aligot needs to be served immediately. Be sure to use warmed ramekins so it doesn't cool quickly and seize up.

PRIME AGED COTE DE BOEUF WITH ROASTED BABY CARROTS, SHALLOTS AND ALIGOT



Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 26

4 pieces, aged beef rib-eye steaks
Sea salt
Freshly ground black pepper
Vegetable oil, for searing
2 teaspoons vegetable oil
2 shallots minced
8 ounces haricots verts, blanched, sliced on a bias
2 teaspoons picked chervil
Salt and freshly ground black pepper
3 bunches baby carrots, peeled
Olive oil, for coating
10 small shallots
2 sprigs thyme
1 cup beef reduction
1/4 cup red wine reduction, to taste
1/4 cup port reduction, to taste
3 carrots, juiced
1 bunch baby carrots, peeled and greens removed
1 -ounce butter
Sea salt and freshly ground black pepper
2 1/2 pounds Idaho potatoes
1 teaspoon unsalted butter
1 pound Cantal or Laguiole cheese, grated
1 ounce milk
Unsalted butter, for adjusting consistency
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Season the steaks with salt and pepper. In a cast iron pan, heat oil then add the steaks. Sear until lightly colored on each side, about 2 minutes per side. Remove to a roasting pan and roast in oven to the desired doneness.
  • Preheat oven to 325 degrees F.
  • Vegetables:
  • In a large saute pan, heat oil and add the minced shallots. Add the haricots verts until warmed through. Top with the chervil. Season, to taste.
  • Toss the carrots to coat in olive oil. Place in a roasting pan with thyme. Roast for 20 minutes or until carrots are fork tender.
  • Rub the shallots in oil and place in aluminum foil. Place in the same oven and roast about 45 minutes or until shallots are soft enough to squeeze out of their skins. Reserve.
  • Sauce:
  • In a small saucepan heat the beef reduction with the red wine and port reductions. Season with salt and pepper.
  • In a saute pan combine the carrot juice and the baby carrot and cover. Cook until carrots are soft. Combine the carrots and the butter and puree until smooth. Season with sea salt and pepper.
  • Aligot:
  • Simmer the potatoes whole with skins in salted water. When tender peel and puree through a sieve with a small amount of butter. Once pureed, reheat and add grated Cantal cheese until the mixture is stringy. You can adjust your emulsion with a bit of warmed milk and whole butter. Season with salt and pepper and serve.
  • Assembly on the plate: Arrange the heated roasted carrots and shallots on the bottom of the plate. Place the glazed haricots verts on top. Make a small round portion of the Aligot and spoon above the vegetables. Slice the meat against the grain and shingle out slices over the potato puree.
  • Sauce the beef with the beef reduction, and spoon the carrot sauce around the vegetables.
  • Place a ribbon of the sauce around the plated vegetables

ALIGOT



Aligot image

Mashed Potatoes with Garlic and Cheese

Provided by strangeinplaces

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes.
  • Thinly pare and discard the skins of the potatoes. Boil for 20-25 minutes, until tender in the centre when tested with a skewer.
  • With an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese.
  • Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks.
  • When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually.

ALIGOT



Aligot image

This is a recipe from Delia Smith's new vegetarian cook book. It is basically a French variation on mashed potatoes, to which garlic and cheese are added.

Provided by Booshine

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 5

450 g desiree potatoes or 450 g king edward potatoes
2 cloves garlic, peeled and halved lengthways
25 g butter
225 g grated lancashire cheese
salt and pepper

Steps:

  • Place garlic and butter in a pan on lowest heat possible for 30 mins.
  • Meanwhile, boil the potatoes.
  • With an electric hand whisk on slow, begin to break up the potatoes and add the butter and garlic, some pepper, and a handful of the cheese.
  • Switch the speed to high, and add the cheese a handful at a time.
  • Keep going and it will become loose and glossy eventually.
  • Serve immediately.

Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6.4, Cholesterol 26.7, Sodium 85.6, Carbohydrate 40.3, Fiber 5, Sugar 1.8, Protein 4.8

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Aligot is a French dish that originated in the Auvergne region. It is a warm and comforting dish that is perfect for cold winter evenings. Aligot is prepared by mixing melted cheese with mashed potatoes, creating a creamy and cheesy texture that is packed with flavor. The dish is typically served as a side dish and is often accompanied by sausages, meat, or vegetables.

History of Aligot

Aligot was first mentioned in a cookbook in the 18th century, although it is believed that the dish has been around for much longer. The dish is said to have originated in the Aubrac region, where it was typically made with Tomme cheese, a locally produced cheese. Over time, the recipe for aligot has evolved, with different types of cheese and variations of the dish becoming popular in different regions of France.

Ingredients used in Aligot

The traditional ingredients used in aligot are mashed potatoes, melted cheese, garlic, cream, and butter. The cheese used in aligot can vary, but the most commonly used cheese is Tomme. Other types of cheese that can be used include Cantal, Laguiole, and Gouda. Some recipes also call for the use of bacon or sausage, which are added to the dish to give it additional flavor.

Preparation of Aligot

To prepare aligot, the first step is to peel and boil the potatoes until they are soft. Once they are cooked, the potatoes are mashed until they are smooth and creamy. In a separate pot, the cheese is melted with cream and butter, and garlic is added to the mixture for extra flavor. The mashed potatoes are then added to the cheese mixture and stirred until the two are fully combined.

Serving Aligot

Aligot is typically served as a side dish, and it can be served with a variety of other foods. Some popular accompaniments to aligot include sausages, grilled meat, and roasted vegetables. The dish is usually served hot, fresh from the stove, and it is often garnished with chopped herbs such as parsley or chives.

Variations of Aligot

There are many different variations of aligot, and the dish can be adapted to suit different tastes and preferences. Some variations of aligot include the use of different types of cheese, such as blue cheese or goat cheese, to give the dish a unique flavor. Other variations include the addition of different herbs or spices, such as thyme or cumin, to the dish.
Conclusion
Overall, aligot is a delicious and comforting dish that is perfect for any occasion. Whether you are entertaining guests or looking for a warm and comforting meal on a cold winter evening, aligot is sure to be a crowd-pleaser. With its creamy texture and cheesy flavor, it is no wonder that aligot has become a popular dish both in France and around the world.
Aligot, a French cuisine delicacy, is a cheese-based dish made with mashed potatoes and melted cheese. It is versatile and can be served as a side dish, a main course, or even a snack. It is a crowd-pleasing recipe and perfect for sharing with family and friends.

Tips for Making Aligot

If you are planning to make aligot, here are some valuable tips to make it perfectly:
Choose the right potatoes
The first step in making aligot is choosing the right potatoes. Select starchy potatoes such as Russet, Yukon Gold or Idaho potatoes, as they have a fluffy and dry texture which is ideal for making creamed potatoes.
Mix the cheese varieties
Another important factor to keep in mind is the cheese. Typically, aligot is made with traditional French cheeses such as Cantal or Tomme, but you can get creative and use other types like Gruyere or Cheddar to add your own twist to the recipe. Also, blending different cheese varieties together can enhance the flavor of the dish.
Boil the potatoes, don't steam or bake them
The next step is to cook the potatoes. Boil them until they are tender and easy to mash, usually around 20-25 minutes. Avoid steaming or baking them as they will become curly, hard, and difficult to mash.
Strain the potatoes
Once the potatoes are ready, strain them to remove excess water. This step is important as excess water can make the aligot lumpy and prevent it from achieving the desired creamy texture.
Prepare the cheese
Meanwhile, cut the cheese into small cubes or shreds. You can also grate it if you prefer. This step ensures the cheese melts easily and blends evenly with the potatoes.
Mash the potatoes
Mash the boiled potatoes with a potato masher or fork. Mash them thoroughly to remove any lumps and make them as smooth as possible. You can also use a food processor or blender, but be careful not to over-process them as it can affect the final texture.
Heat the cream and butter
In a separate saucepan, heat the cream and butter over low heat until melted and mixed. This step is essential as it will help in incorporating the cheese smoothly and prevent the aligot from becoming too thick.
Blend the cheese and potatoes
Add the cheese to the mashed potatoes gradually, stirring continuously to ensure even melting. Then, slowly pour in the cream and butter mixture and blend everything together until you get the desired creamy texture.
Don't over stir or overheat the aligot
At this point, be careful not to over-stir or overheat the aligot as it can separate and become stringy. Keep the heat low and stir gently until the cheese is fully melted.
Serve immediately
Finally, serve the aligot immediately while it is still hot and creamy. You can garnish it with herbs such as parsley or chives for added flavor and color.

Conclusion

Aligot is a delicious and comforting dish that is perfect for any occasion. By following the tips mentioned above, you can make it perfectly every time. Whether you prefer traditional or experimental flavors, aligot is a versatile recipe that you can customize to suit your preference. So, get ready to enjoy this delicious French delicacy with your loved ones.

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