How to Make ALIGOT ~ Cheesy Cheese Mashed Potatoes Recipe
Who doesn't like cheese and potatoes?
I mean, really cheeeeeesy potatoes?!
I'm Tess and i'm making something really
good and cheesy called Aligot.
Stay tuned...
I saw this recipe in an older cookbook
and knew i had to give it a try.
This is my first time making Aligot,
and I must say it turned out awesome!
I hope I am pronouncing Aligot correctly.
You can find this recipe and the list of
ingredients in the description box below.
I'm starting by cooking some potatoes
that I peeled and quartered, placing them
in some cold water and bringing up to a boil.
Going to cook them for about 20
minutes or until they are fork-tender.
And then I'm turning off the heat, draining
the potatoes and adding them back into
the same pan.
The recipe calls for Yukon Gold potatoes
but I have russet potatoes. And to the
potatoes I'm adding some salt and pepper.
Here I'm using white pepper because I
simply don't want black specks in my Aligot.
You can use what you have.
Adding some chunks of butter and two
cloves of finely minced crushed garlic.
Yes! Going in with a cup of heavy cream...to start.
This recipe is definitely not fat free.
I have my hand mixer and I'm just going
to mix the potatoes as smooth as I can.
I will have some smaller chunks of
potatoes but that is ok. You can put the
cooked potatoes through a ricer.
The mashed potatoes look like they are
ready to eat already.
But we're not done yet! Now comes the
good part... cheese and lots of cheese!
I'm turning my heat onto low. I have an
electric stove and I have my setting
between a 2 and 3. Here I'm adding some
grated mozzarella cheese followed by
some gruyère cheese. In total for this
recipe I'm using one pound of cheese.
You may want to add more or less
depending on the amount of potatoes you
have and you'll see what I mean by that later.
I'm adding the cheese into three to
four batches and in between I'm stirring
the cheese into the potatoes.
The cheese will melt into the potatoes
and will eventually form this beautiful
elastic cheeeeeeesy consistency!
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A little on the history of this side
dish Aligto. It is a recipe from the south
of France. It is simply cheese melted
into mashed potatoes.
Traditionally, Aligot is made from a
French cheese (see screen) , but can be substituted
with Gruyere cheese and mozzarella cheese...
to get a similar nutty taste and
a melty elastic texture.
As you can see the texture is changing.
It smells wonderful!
I'm definitely getting a workout with
all the stirring. You want to keep the
mixture moving so all the cheese is
melted evenly into the potatoes and it
does not burn. All in all, it took about
15 minutes for all the cheese to be
incorporated and melted. Depending on the
amount of potatoes and cheese you have,
you may need to add more cream and just
add a little at a time like a tablespoon
or so. You want the end result for the
Aligot to be a flowing elastic cheesy consistency.
Serving tonight with some of my oven
baked BBQ chicken and a side of peas and carrots.
I must say the BBQ chicken was perfect
with the Aligto. I will leave a link to
my homemade baked BBQ chicken here (see screen for link) and
in the description box below.
The Aligot turned out just awesome! As you can guess...
it is rich, creamy, cheesy and good!
I can just imagine the Aligot along with a
nice grilled steak! (Mmmmmm). I hope you enjoyed
this French Aligot recipe. Give it a try.
And until next time, enjoy.
And Thanks so much for joining me here
in my kitchen. You can SUBSCRIBE here for
my future video recipes and remember to
come visit me on Facebook. You never know
what I might be cooking! Until next time...
Much Love!
Learn how to make the French side dish Aligot. A recipe for extra cheesy cheese mashed potatoes. Using Gruyere and Mozzarella cheese to make this easy and delicious gooey, cheesy potato recipe. Enjoy. #food #aligot #recipes #cheese #mashedpotatoes #tesscooks4u #eating #recipevideo #frenchfood ***************************************** OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE Side Dishes ~ Recipes by Tess Cooks4u https://www.youtube.com/watch?v=eVUQvM5eHhI&list=PLTnT2NPigV6wfwAPRYf5ZQV470Sa_Tcfq Dinner Recipes by Tess Cooks4u https://www.youtube.com/watch?v=-YIctSJa850&list=PLTnT2NPigV6w2Fu392kMm431xVJyki7SP The Best Extra CREAMY Baked Macaroni and Cheese ~ Mac N Cheese Recipe https://youtu.be/dBetklZARB4 ***************************************** How to Make ALIGOT ~ Cheesy Cheese Garlic Mashed Potato Recipe INGREDIENTS: 2 pounds of potatoes - russet or yukon gold 1/2 pound Guyere cheese 1/2 pound Mozarella cheese 1 cup heavy cream 6 tbsp. unsalted butter 2-3 cloves minced fine garlic salt and pepper Peel and quarter potatoes, place in a pan with cold water and bring up to a boil. Cook for 20 minutes or until fork tender. Remove from heat, drain potatoes and place them back into pan. (you can use a hand/stand mixer or ricer to mix potatoes smooth) Add salt, pepper, butter, garlic and cream. Mix well until smooth. Place potatoes back onto stove on low setting. Add grated cheese in batches and mix thoroughly into potatoes before additions making sure all the cheese is melted. Stir constantly to distribute and melt evenly and not burn. This side dish Aligot does re-heat nicely in the microwave. Enjoy. ***************************************** PRODUCTS I AM USING ------ AFFILIATE LINKS The pan is part of my Revere collection http://amzn.to/2hVqWSl KitchenAid Hand Mixer http://amzn.to/2isrTP4 Wooden Utensil Set http://amzn.to/2hVrnMu ***************************************** Please help support TESS COOKS4U. You may send donations to my PayPal link: https://www.paypal.me/TessCooks4u Thank you so much for the support! ***************************************** Follow TESS COOKS4U on Social Media: Please SUBSCRIBE to Tess Cooks4u: http://www.youtube.com/c/TessCooks4u YOUTUBE: https://www.youtube.com/channel/UClcWrXNVItYUqoExg_Y86AA FACEBOOK: https://www.facebook.com/tesscooks4u WEBSITE: http://tesscooks4u.blogspot.com EMAIL: tesscooks4u@gmail.com *****************************************