Best Aligot Style Potatoes With Roasted Garlic Recipes
BLUE POTATOES MASHED WITH ROASTED GARLIC
Steps:
- Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
- In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
- To serve, add as a side to any dish.
ALIGOT-STYLE POTATOES WITH ROASTED GARLIC
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
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.
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.
ALIGOT (CHEESY POTATOES) RECIPE BY TASTY
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
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
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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.