POMMES ALIGOT

Pommes Aligot image

Provided by Lori Loucas

Time 50m

Number Of Ingredients 5

Previous Next

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.