Aligot is the ultimate comfort food—think, ski lodge, by the fire, warming and filling you up. It's kind of like a potato fondue: mashed potatoes whipped with melted cheese until it gets gooey and smotheringly delicious. I like eating it with just a light green salad alongside.
Traditionally, aligot is made with Cantal or Tomme cheese, but since I couldn't find any where I live I'm using raclette, a fantastic French melting cheese. After eating this, you won't believe you've ever eaten "mashed potatoes" in your life. This is so much better, more decadent, and indulgent than that.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- Yield:makes 4 servings
- Active time: 10 minutes
- Total time:20 minutes
- 4 large Yukon Gold potatoes, peeled and diced
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 clove garlic, grated
- 1 cup grated raclette
- Kosher salt
- Freshly ground black pepper
Cover the potatoes with cold water in a large pot. Bring to a boil, salt the water, and cook until the potatoes are fork tender. Drain.
Add the cream, milk, and garlic to the pot. Rice the potatoes into the mixture, and stir with a wooden spoon to combine. Add the cheese, salt, and pepper, and beat to combine. Serve.