Best Aligot Gratin Recipes

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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

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

POTATO-AND-CHEESE PURéE



Potato-and-Cheese Purée image

Categories     Cheese     Dairy     Garlic     Potato     Side     Broil     Vegetarian     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

2 pounds Yukon Gold potatoes (6 medium)
4 garlic cloves
1 1/4 teaspoons salt
3 tablespoons unsalted butter, softened
3/4 cup whole milk
3/4 pound Cantal or Gruyère cheese, coarsely grated on large holes of a box grater (5 cups)
1/2 teaspoon black pepper
2/3 cup chilled heavy cream
2 tablespoons drained bottled horseradish
Special Equipment
a potato ricer or a food mill fitted with medium disk; 1 (2-quart) ceramic or metal shallow baking dish or 6 (1-cup) shallow gratin dishes

Steps:

  • Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
  • Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
  • When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.
  • Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
  • Transfer potato mixture to baking dish, smoothing top.
  • Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.

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Aligot gratin is a French dish that originated from the region of Aubrac in Southern France. The dish is made by blending boiled potatoes, garlic, cream, butter, and cheese, usually Tomme or Cantal. The result is a smooth, stretchy, and cheesy mashed potato that is perfect as a side dish or a main course.

History of Aligot Gratins

Aligot gratin is believed to have originated in the 16th century and has been a popular dish in Southern France ever since. It was initially considered a peasant food and was served during the long and harsh winters in the region. The dish was considered a way to use up the leftover potatoes and cheese before they spoiled.
Ingredients
The ingredients in aligot gratin largely depend on the region of France it is prepared in. However, the main ingredients include:
  • Potatoes
  • Garlic
  • Butter
  • Cream
  • Cheese (Tomme or Cantal)
  • Salt and Pepper

Preparation

Preparing aligot gratin is a straightforward process, and the dish can be ready in less than 30 minutes. The steps include:
Cooking the Potatoes
Start by peeling and cutting the potatoes into small pieces. Rinse them in cold water and add them to a pot of boiling salted water. Cook until the potatoes are soft and tender. Drain the water and set the potatoes aside.
Preparing the Cheese
Grate the cheese and set it aside. The cheese is the most crucial ingredient in the dish, and the quality of the cheese used largely determines the final taste.
Mixing the Potatoes and Cheese
Heat the cream and butter in a saucepan over medium heat. Stir continuously until the butter melts and the cream starts to simmer. Add the boiled potatoes and minced garlic and mash them with a fork or a potato masher. Once the mixture is smooth, add the grated cheese and continue to stir until the cheese has melted and blended well with the potatoes.
Creating the Stretchy Texture
The stretchy consistency of aligot gratin is achieved by pouring the mixture into a heavy-bottomed pot, preferably made of stainless steel. Place the pot over low heat and continue to stir the mixture with a spoon or a spatula. The constant stirring helps to create long, stringy strands of potato and cheese.
Serving
Aligot gratin can be served as a side dish to meat or vegetable dishes. Alternatively, it can be enjoyed as a meal in itself.

Conclusion

Aligot gratin is a simple and delicious dish that is easy to prepare, and its mouth-watering taste makes it a favorite to many people from all over the world. This French dish is not only satisfying because of the cheesy flavor, but it also brings back memories of our grandparent's cooking, adding a touch of nostalgia to our plates.
Aligot gratin is a traditional French dish that is popularly made using potatoes and cheese. It is a warm and hearty dish that is perfect for cold winter nights. The dish is so simple to make yet incredibly delicious. If you are looking to try a new dish or just want to polish up on your cooking skills, here are some valuable tips to consider when making aligot gratin recipes.

Tip 1: Choosing the Right Potatoes

When it comes to aligot gratin recipes, using the right type of potatoes can make a huge difference in the taste and texture of your dish. For the best results, choose potatoes that are high in starch such as Russet, Yukon Gold, or Idaho potatoes. These potatoes will give your dish a creamy and smooth texture, making it more enjoyable to eat.

Tip 2: Use High-Quality Cheese

Cheese is a crucial ingredient when making aligot gratin recipes, and using high-quality cheese can elevate the taste and quality of your dish significantly. It is recommended that you use cheese of French origin, such as Cantal, Tomme, or Laguiole. These types of cheese are perfect for melting and blending with the potatoes, creating a rich and delicious dish.

Tip 3: Add Garlic for Flavor

Adding garlic to your aligot gratin recipes can enhance the overall flavor of your dish. Garlic is a powerful flavor enhancer that can make even the blandest dishes taste delicious. Simply peel and crush a few cloves of garlic, and add them to your potato-cheese mixture. The garlic will infuse the mixture with its flavors, making your aligot gratin even more satisfying.

Tip 4: Control the Cook Time

Cooking your aligot gratin for the right amount of time is crucial for the perfect texture and taste. Overcooking can lead to a dry and rubbery dish, while undercooking can result in a runny and unappetizing dish. It is recommended that you cook your dish in a preheated oven at 375°F for 25-30 minutes, or until the cheese is bubbly and golden brown.

Tip 5: Add Some Cream for Creaminess

Cream is another ingredient that can make your aligot gratin recipes even more delicious. Adding a little bit of cream to your potato-cheese mixture can give it a creamy and smooth texture, making it more enjoyable to eat. However, it is recommended that you do not add too much cream as it can make your dish too heavy and greasy.

Tip 6: Use the Right Utensils

When making aligot gratin recipes, using the right utensils is essential. A potato masher, a whisk, and a baking dish are some of the essential utensils that you will need. A potato masher will help you mash the potatoes, while a whisk will help you blend the cheese and cream with the potatoes evenly. A baking dish will help you transfer your aligot gratin to the oven for baking.

Tip 7: Serve with the Right Sides

To complete your aligot gratin recipes, it is recommended that you serve them with the right sides. Salad and roasted vegetables are some of the popular sides that can complement your dish. Salad can add a fresh and crunchy taste to your dish, while roasted vegetables can add a smoky and earthy flavor.
Conclusion
Aligot gratin recipes are simple yet delicious. With these valuable tips, you can take your aligot gratin to the next level and impress your family and friends. Remember to choose the right potatoes, use high-quality cheese, add some garlic for flavor, control the cook time, add some cream for creaminess, use the right utensils, and serve with the right sides. Happy cooking!

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