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
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 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.
POTATO-AND-CHEESE PURéE
Categories Cheese Dairy Garlic Potato Side Broil Vegetarian Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
- Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
- When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.
- Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
- Transfer potato mixture to baking dish, smoothing top.
- Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.
ALIGOT (MASHED POTATOES WITH CHEESE)
Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.
Provided by Tejal Rao
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
- Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram
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