Pommes Aligot



1 1⁄2 Lbs Yukon Gold Potatoes – peeled and cut into 1-inch cubes
2 large cloves of Fresh Garlic – divided
2 sprigs of Fresh Thyme
8 Tbs (1 Stick = 4oz) Unsalted Butter – softened
1 Cup Heavy Cream
6 oz Asiago Cheese – grated
6 oz Gruyère Cheese – grated
Pinch of Ground White Pepper

Kosher Salt to taste


1) Place potatoes, one of the garlic cloves (leave it whole), and thyme in a medium pot or large pan

  • Cover the potatoes at least 2 inches deep with cold water and liberally salt (should be like mild seawater)

2) Place over high heat and bring to a boil – Once a boil has been reached, reduce heat to medium-low and allow to simmer until a knife easily pierces the potatoes with no resistance (apx 20 minutes)
3) Drain in a colander and discard the thyme sprigs
4) Pass the potatoes through a ricer or food mill with the finest disk back into the pot – Add butter 1 Tbs at a time as you go
5) Mince the remaining clove of garlic and add to the potatoes
6) Return the pot to medium-low heat and mix everything thoroughly until all of the butter is melted and combined
7) Add the heavy cream and pinch of white pepper – Allow to cook (stirring very frequently) until the potato mixture feels thickened and sticky (approx 3 minutes); Adjust heat as necessary to keep the potatoes from browning on the bottom
8) Stir in the grated cheeses a little at a time allowing each addition to melt before adding the fully next, until all has been incorporated and the mixture becomes silky smooth and ‘elastic’ – NOTE: Don’t worry about overworking the potatoes here, and this recipe is all about developing the starches so that the dish forms long, stretchy strands when lifted, so the more, the better
9) Adjust seasoning with salt as needed and check consistency (the dish should be very thick and move like melted cheddar cheese – ‘slow flowing’) – Add a little additional cream if too thick
10) Transfer to a warmed serving dish (or warmed individual serving dishes) and served immediately


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