Aligot gratin is a classic French dish that combines the creamy texture of aligot with the crispy, golden crust of gratin. This hearty and flavorful dish is perfect for a cold winter day or a special occasion. Aligot is a mashed potato dish made with cheese, butter, and cream, while gratin is a baked dish that typically includes cheese, bread crumbs, and butter. When these two dishes are combined, the result is a decadent and delicious meal that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CHEESE GRITS ALIGOT
Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Number Of Ingredients 7
Steps:
- Bring 1 tsp. salt and 5 cups water to a simmer in a large saucepan over medium heat. Whisking constantly, gradually pour in grits. Cook, whisking often to prevent clumps, until mixture is thick but grits are still very al dente, 15-20 minutes. Remove from heat and let sit until a skin forms on surface, 5-10 minutes.
- Set grits over medium-low heat and whisk vigorously until smooth. Cook, whisking often, until grits are tender but still have some bite, 15-20 minutes. Whisk in butter, then cream; reduce heat to low. Whisking constantly, add each cheese a little at a time. Whisk after each addition until melted and smooth before adding more. If needed, add water until grits are pourable but still very thick. Season with more salt if needed.
ALIGOT
Mashed Potatoes with Garlic and Cheese
Provided by strangeinplaces
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes.
- Thinly pare and discard the skins of the potatoes. Boil for 20-25 minutes, until tender in the centre when tested with a skewer.
- With an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese.
- Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks.
- When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually.
ALIGOT
Aligot are French mashed potatoes made with lots of cheese and cream - a delicious side for special occasions.
Provided by Lena
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Meanwhile heat milk and cream in a saucepan until warmed.
- Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.
Nutrition Facts : Calories 743.8 calories, Carbohydrate 33.8 g, Cholesterol 189.2 mg, Fat 55.3 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 33.6 g, Sodium 360.9 mg, Sugar 4.2 g
ALIGOT (CHEESY POTATOES) RECIPE BY TASTY
Here's what you need: yukon gold potato, garlic, cold water, salt, butter, heavy cream, shredded cheese
Provided by Alix Traeger
Categories Sides
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
- Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
- Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
- Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
- Pour in the heavy cream and stir again until combined.
- Gradually add in the cheese, stirring between each addition, until completely melted.
- Continue stirring the potatoes until smooth, thick, and elastic.
- Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
- Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram
ALIGOT (FRENCH MASHED POTATOES)
This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.
Provided by Natalie Titanov
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
- Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
- Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g
ALIGOT
Provided by Florence Fabricant
Categories side dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 6
Steps:
- Boil the potatoes until tender. Drain, cool and peel.
- Roughly mash the potatoes with the butter.
- Place the potatoes in a food processor, and process, adding the cheese and garlic gradually. Continue processing until the mixture has a smooth but somewhat gluey texture, so that it forms ribbonlike strands when picked up with a spoon. Add salt and pepper to taste.
- Reheat briefly in a heavy saucepan, then serve.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 27 grams, Sodium 801 milligrams, Sugar 2 grams, TransFat 2 grams
SWEET POTATO ALIGOT
In a classic French pommes aligot potatoes are mashed with butter and enough cheese to turn them into a stretchy purée that's soft, gooey and eminently comforting. This version, made with sweet potatoes, has a gently caramelized flavor and a deeply satiny texture. Pan-fried sage leaves make a crisp, herbal garnish that's worth the few extra minutes of work. Note that the bigger the sage leaves, the easier they are to fry. If you can't find Saint-Nectaire or Tomme de Savoie cheese, you can use fontina or mozzarella. And if you want to make this ahead, or reheat leftovers, let the mixture cool, then store it in the fridge for up to 3 days. Reheat it on low, stirring in a little cream until the mixture is elastic and smooth. Serve this as a side dish to sausages or roasted meats, or as a meatless entree with a fresh, crunchy salad.
Provided by Melissa Clark
Categories dinner, lunch, vegetables, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium pot, cover the potatoes and a generous amount of salt with 1 inch of water. Bring to a boil, then simmer until potatoes are tender, 10 to 15 minutes. Drain but don't wash out the pot. (You'll need it again later.)
- Meanwhile, fry the sage leaves: Line a plate with a paper towel. In a small skillet, heat 1/4-inch of oil. Add sage leaves a few at a time, and fry until golden and crisp, usually about 1 minute or so. Use a slotted spoon to transfer fried leaves to the paper-towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves, adding more oil to the pan if needed.
- In a small pot over medium heat, add the thyme and cream, and bring to a simmer. Turn off the heat and cover until needed.
- Transfer the cooked potatoes to a food processor, and pulse just until mashed. Or pass potatoes through a food mill or large-holed sieve to mash.
- Return potatoes to their cooking pot and set it over low heat. Using a wooden spoon, stir in butter, garlic and nutmeg until the butter melts.
- Remove thyme sprig from the cream. Stir the cream into the potatoes, then stir in the cheese, a handful at a time, until melted and stringy. Serve immediately, topped with the fried sage leaves.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 36 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 443 milligrams, Sugar 4 grams, TransFat 1 gram
Tips:
- Use high-quality ingredients, especially the cheese. A good melting cheese, such as Gruyère or Comté, will make all the difference.
- Make sure the potatoes are cooked through before mashing them. This will help prevent the aligot from becoming lumpy.
- Add the cheese gradually, stirring constantly. This will help prevent the cheese from curdling.
- Don't overcook the aligot. It should be cooked until it is thick and creamy, but not so long that it becomes rubbery.
- Serve the aligot immediately. It is best enjoyed when it is hot and melted.
Conclusion:
Aligot gratin is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover mashed potatoes. With its creamy texture and cheesy flavor, aligot gratin is sure to be a hit with your family and friends.
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