Today you’ll learn how to make the famous Aligot, the stretchy, decadent potato and cheese puree served by renowned chefs in top-tier restaurants. Now, you can make this restaurant-quality dish right in your own kitchen. Let’s get cooking!
Ingredients for Homemade Aligot:
- 1.1 lbs (approx. 500g) Yukon Gold potatoes, peeled and chopped;
- 3.5 tbsp (50ml) whole milk;
- 1 tbsp unsalted butter;
- 1/2 cup (approx. 100g) heavy cream;
- 5.3 oz (150g) Gruyere cheese, grated;
- 9 oz (250g) Mozzarella cheese, grated;
- Salt to taste;
- Black pepper to taste.
How to Make Aligot:
- In a large pot, boil the potatoes in salted water until very tender and beginning to break apart.
- Drain the water well and set the potatoes aside.
- In a separate saucepan, heat the milk and butter over low heat until the butter is completely melted.
- Stir in the heavy cream and mix well.
- Add the cooked potatoes to the milk mixture. Using a whisk or a potato masher, blend everything until completely smooth.
- Add the grated Gruyere and Mozzarella cheese.
- Continue to stir vigorously until the cheeses have melted and fully incorporated into the potato base.
- Season with salt and black pepper to taste, stirring continuously until the mixture is glossy, smooth, and stretchy.
- Serve immediately while piping hot and creamy; it loses its signature texture as it cools.
- Enjoy!
A Pro Tip:
The secret to achieving the signature “stretchy” Aligot texture is to mix the cheese into the potatoes vigorously and quickly. For an even creamier result, don’t be afraid to add a splash more heavy cream—when it comes to Aligot, more is more!
Serving Suggestions:
Aligot pairs perfectly with roasted meats, steaks, or even a simple side salad. It is a show-stopping side dish that will elevate any dinner. Give it a try!
Did you enjoy this recipe? Share it with your friends! We have plenty more delicious recipes on our site.