ALIGOT GRATIN
Categories Milk/Cream Mixer Potato Side Broil Casserole/Gratin Horseradish Mozzarella Winter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled.
- Peel potatoes and force through a ricer or medium disk of a food mill into pan. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon, until fluffy and heated through, about 2 minutes.
- Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with spoon.
- Divide aligot among 6 buttered 1-cup shallow gratin dishes or one 6-cup buttered gratin dish. Aligot may be prepared up to this point 1 day ahead and chilled, covered. Bring aligot to room temperature before proceeding with recipe.
- Preheat broiler.
- In a bowl with an electric mixer beat cream until it holds soft peaks and beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 1 minute.
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Neysi Saavedra
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
DanielleDraws Something
[email protected]Overall, I thought this was a good recipe. I would definitely make it again.
nick reyes
[email protected]I think this dish would be even better if it was served with a side salad.
St Lakshitha
[email protected]I had some trouble getting the cheese sauce to thicken. I ended up adding a little bit of cornstarch.
Aymane
[email protected]I found that this dish was a bit too rich for my taste. I would recommend using less cheese next time.
saysomething121
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
muhammad areeb
[email protected]I used a different type of cheese in this dish and it turned out great. It's a very versatile recipe.
Yahya news Studio
[email protected]I added some chopped bacon to this dish and it was amazing!
Christopher DeReef
[email protected]This dish is a great way to use up leftover mashed potatoes.
Leeshun Wilson
[email protected]I'm not usually a fan of gratin dishes, but this one changed my mind. It's so cheesy and flavorful.
Shahria Mollah
[email protected]The combination of cheese, potatoes, and garlic is always a winner. This dish is no exception.
MiB 302
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Sumaiya Khatun
[email protected]This is the perfect comfort food for a cold winter night. The cheese and potatoes are so rich and satisfying.
Foluke Baruwa
[email protected]I made this dish for a potluck and it was a huge success! People kept coming back for seconds and thirds.
Sajid Gull
[email protected]I've always been a fan of aligot, and this gratin version is no exception. The crispy cheese crust on top is the perfect touch.
Mother Twost
[email protected]This Aligot Gratin was a hit at our dinner party! Everyone loved the gooey, cheesy goodness. It was easy to make and looked very impressive.