Aligot with Baked Garlic
Aligot is a comforting dish of cheesy whipped potatoes that originated in the L’Aubrac region of central France. This recipe is a delicious variation, substituting the traditional Tomme d’Auvergne with a more accessible combination of Gruyere and mozzarella cheese. Roasted garlic adds a rich depth of flavor. Perfect as a hearty side dish, this version of aligot may not be strictly authentic, but it's incredibly satisfying and sure to impress.
Ingredients
- 500 g potatoes peeled and cubed
- 1 tbsp butter
- 100 ml milk
- 150 g Gruyere cheese shredded
- 150 g Mozzarella cheese shredded
- 1 head of garlic roasted and minced
- Salt to taste
- Black pepper to taste
- Optional: finely chopped chives for garnish
Instructions
- Boil the peeled potatoes in salted water until they are fully cooked and tender.
- Roast the garlic until soft, then mince it.
- Drain the potatoes and put them through a food mill, potato masher, or potato ricer until smooth.
- Return the mashed potatoes to the pan over very low heat. Stir in the roasted garlic and milk, mixing well to create a viscous puree.
- Gradually add the shredded Gruyere and Mozzarella cheese in batches, stirring vigorously with a wooden spoon or sturdy whisk until the cheese is fully melted and the mixture becomes smooth and elastic.
- Add more milk if the mixture seems too firm.
- Season with salt and black pepper to taste. Serve immediately, garnished with finely chopped chives if desired.
Notes
Best served immediately. If needed, reheat gently on the stove, adding a bit more milk to loosen the texture.