Best Aligot Style Potatoes With Roasted Garlic Recipes
ALIGOT
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
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
TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR
Provided by Food Network
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.
ROASTED POTATOES WITH GARLIC
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish.
- In a saute pan, melt the butter, add the garlic, and saute until light goldenbrown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic herb butter over the potatoes, season with salt and pepper, and serve.
FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)
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
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
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Aligot style potatoes with roasted garlic recipe is a delicious, rich, and creamy side dish that is perfect for any meal. The recipe originated from the region of Aubrac in southern France, where locals use firm-tasting potatoes, creamy cheese, butter, milk, and roasted garlic, to create a flavorful and satisfying dish. The name "aligot" means "elastic" in the local dialect, and it refers to the stringy texture of the dish when it is served hot.
Ingredients
There are various recipes that different cooks may use to make aligot style potatoes depending on their preferences. Here are some of the primary ingredients.
- Potatoes - Firm-tasting potatoes such as russet or Yukon gold potatoes.
- Cheese - Ideally tome de laguiole cheese, but mozzarella or cheddar cheese may suffice.
- Milk - Whole milk or heavy cream will create the creamiest texture.
- Butter - Unsalted butter is recommended.
- Roasted garlic - Adds a sweet and savory flavor to the dish.
- Salt and pepper - Optional for seasoning, but enhance the flavor.
Preparation
To make aligot style potatoes, potatoes are first peeled, chopped up into small, even chunks and boiled in salted water until tender. Separately, roasted garlic is prepared by slicing off the top of a head of garlic, drizzling it with olive oil, and baking for 45 minutes to an hour. Once the potatoes have drained and returned to the pot, they are mashed by hand and mixed with butter, cheese, and milk in a circular motion until they form a smooth and elastic stringy texture. The roasted garlic is then added, mashed and blended well to create a consistent flavor.
Variations
Aligot style potatoes recipe is versatile and can be customized to fit different occasions and preferences.
Additions
Cooks can add different ingredients to the mix, such as bacon bits, chives, herbs, and vegetables, to achieve their desired flavor profile. Adding more cheese than the original recipe calls for can also create a stronger cheesy flavor.
Substitutions
The recipe can be modified to accommodate those with dietary restrictions. For example, using vegan butter and cheese can create a plant-based version of the dish, while others may substitute the potato for sweet potato or butternut squash for a healthier alternative.
Presentation
Aligot potatoes is best served hot and can be presented in various ways. It can be topped with chopped herbs, crumbled bacon bits, and additional cheese to make it more visually appealing.
Conclusion
Aligot style potatoes with roasted garlic recipe is a classic dish that has a rich history and is cherished by many. It is indulgent, comforting, and can be customized to fit various occasions and diets. Whether paired with roasted chicken, grilled steak, or enjoyed on its own, this dish is a sure way to delight your taste buds and satisfy your appetite.