Aligot - Stretchy Potato Dish
This Aligot recipe is pure comfort in a bowl; silky mashed Yukon Gold potatoes whipped with creamy garlic-infused heavy cream, Boursin cheese, and butter. It’s stretchy, rich, and perfect as a side for steak, roast chicken, or any special dinner.
Equipment
- 1 potato ricer
- 1 sieve
Ingredients
- 2 lbs Yukon Gold potatoes peeled and cubed
- salt for boiling the water
- 1 cup heavy cream
- 1 garlic clove
- 1 tbsp Boursin garlic & fine herbs, green package
- 1 tbsp crème fraîche I get mine at Trader Joe's
- 3-4 cups cheese (see note) (1/2 Gruyère and 1/2 mozzarella or tomme; substitute with a mix of melty cheeses if needed)
- 4 tbsp butter cubed
- chopped chives for garnish
Instructions
- In a large pot, add the cubed Yukon Gold potatoes and enough salted water to cover them. Boil until fork-tender, about 20–30 minutes.
- While the potatoes cook, warm the heavy cream in a small saucepan with the crushed garlic clove and the tablespoon of Boursin. Let it infuse gently without boiling. Remove garlic once infused.
- Drain the potatoes and work quickly while they’re still hot. Using a potato ricer and later a sieve, work them until completely smooth. Stir in the tablespoon of crème fraîche.
- Begin adding the warm cream gradually while stirring. Add a handful of cheese, then mix until melted. Repeat this process (cream, mix, cheese, mix) until the potatoes turn silky and stretchy.
- Stir in cubed butter until fully melted and incorporated.
- The aligot should have a smooth, elastic texture. Serve immediately, topped with chopped chives.
Notes
- Traditional aligot uses Tomme de Laguiole or Cantal cheese. If you can’t find them, use a combination of Gruyère and mozzarella for melt and stretch.
- Avoid adding extra salt or pepper because the butter and cheese already provide plenty of seasoning.
- Aligot is best served hot and freshly made.