Dinner · 45 min · french

Aligot

French flavors, weeknight effort. Floury potatoes meets tomme fraîche in a 45-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Floury potatoes
• 1 lb Tomme fraîche
• 4 tbsp Butter
• 1/2 cup Heavy cream
• 2 cloves Garlic

Steps

1. Boil the potatoes with the garlic until completely tender; drain and rice them while steaming hot — lumps now mean lumps forever.
2. Return the riced potatoes to the pot over low heat and beat in the butter and warm cream until smooth.
3. Add the grated Tomme in handfuls, stirring vigorously in one direction; the cheese will seize and look alarming before it surrenders — keep stirring.
4. Keep beating 5 to 8 minutes until the aligot stretches in long ribbons from the spoon; the stretch is the entire point and the test of doneness.
5. Season with salt and plenty of white pepper.
6. Serve immediately in a warmed bowl — aligot waits for no one and seizes as it cools.
7. Traditionally stretched tableside with theatrical flair; at home, lift the spoon high and let it ribbon.

Build my plan — free

← All recipes