Pommes Aligot
Serves 2
30 mins prep
40 mins cook
70 mins total
These are one of my faves! Traditionally you’d use tome fraîche cheese but I haven’t found it here! I used gruyère but comté works too. Tip: do not season the potatoes until after you add the cheese so they don’t turn out too salty.
0 servings
1. Peel and cube the potatoes. Add to a pot and fill with cold water. Add enough salt for it to be oceany. 2. Boil the potatoes until fork tender. 3. Drain the potatoes and add the cream to the same pot with the garlic clove and turn heat on to low. Let it infuse for about 10 min. 4. Pass your potatoes through a tamis strainer directly onto the cream. Remove the garlic and add in butter. 5. Whip the potatoes over med low heat until all the butter is gone and the potatoes are starchy. Add in nutmeg to taste. 6. Add in the cheese a bit at a time and mix vigorously until melty. Add in the potato water and keep mixing. 7. You’ll mix until the potatoes become stretchy and gooey. Taste and add salt/pepper at this point. Serve immediately.
