ALIGOT-STYLE POTATOES WITH ROASTED GARLIC
Aligot is a comforting dish of cheesy whipped potatoes that originated in the L'Aubrac region of central France. Traditional aligot is made with Tomme d'Auvergne, a creamy young cheese that's nutty and stretchy when melted. We opted for a more accessible combination of shredded Gruyere and fresh mozzarella, resulting in similar texture and flavor. We also added roasted garlic to our version. Top with finely chopped chives and serve right off the stove for a hearty side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic to expose the cloves. (Reserve the top part for another use.) Put the bulb on a 12-by-12-inch piece of aluminum foil, drizzle with the olive oil and season with a pinch of salt and several grinds of black pepper. Wrap the foil up and over the garlic, leaving some space between the foil and the exposed garlic cloves and seal the edges. Bake until the garlic cloves are deep golden brown and very tender, 45 to 60 minutes. Cool slightly, then squeeze out the tender cloves (see Cook's Note).
- Meanwhile, add the potatoes and bay leaf to a large pot and fill with enough cold water to cover by 1 inch. Season generously with salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until fork-tender, about 12 minutes. Drain well and discard the bay leaf. Reserve the empty pot.
- Pass the potatoes and roasted garlic through a potato ricer or food mill back into the pot. They should be very finely mashed and smooth. Place over medium-low heat and stir in the heavy cream and butter with a wooden spoon until creamy and combined. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted and incorporated. Add the remaining Gruyere and mozzarella and continue to stir until all the cheese is melted and incorporated and the potatoes are smooth and stretchy. (The mixture should stretch like melted mozzarella cheese.)
- Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl, top with chopped chives and serve immediately.
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.
POMMES ALIGOT
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
- Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
- For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
- For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
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
More about "aligot gratin food"
CLASSIC FRENCH ALIGOT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (68)Total Time 45 minsCategory Side DishCalories 371 per serving
ALIGOT GRATIN RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 2685 per serving
ALIGOT POTATOES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ALIGOT - WIKIPEDIA
From en.wikipedia.org
WWW.EPICURIOUS.COM
From epicurious.com
ALIGOT RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
TRADITIONAL FRENCH ALIGOT RECIPE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
ALIGOT (MASHED POTATOES WITH GARLIC AND CHEESE) | RECIPES ...
From deliaonline.com
ALIGOT - FINDATWIKI.COM
From findatwiki.com
6 BEST RATED FRENCH POTATO DISHES - TASTEATLAS
From tasteatlas.com
ALIGOT GRATIN - BIGOVEN.COM
From bigoven.com
15 FRENCH VEGETARIAN DISHES (SOME REVISITED)
From france-hotel-guide.com
ALIGOT | TRADITIONAL CHEESE DISH FROM AUBRAC, FRANCE
From tasteatlas.com
GRATIN - SQUARE ROOT FOODS
From uat.squarerootfoods.com
32 DELECTABLE FRENCH SIDE DISHES FOR YOU
From foodsgal.com
FRENCH FOOD AT HOME - EAZYCITY BLOG
From eazycityblog.com
FRENCH POTATO RECIPES - EASY FRENCH FOOD
From easy-french-food.com
GLASGOW RESTAURANT AND BAKERY APPEAR IN THE OBSERVER'S TOP ...
From glasgowlive.co.uk
MASHED POTATOES AND FONDUE MADE A BABY, AND IT'S POMMES ALIGOT
From seriouseats.com
POMMES ALIGOT - MENU - MARCEL - ATLANTA
From yelp.com
IDAHOAN® ALIGOT POTATOES - MASHED AND ... - IDAHOAN FOODS LLC
From idahoan.ca
POMMES ALIGOT (CHEESY MASHED POTATOES) RECIPE
From seriouseats.com
POMMES ALIGOT - MENU - LA BANANE - TORONTO
From yelp.ca
SQUARE ROOT FOODS – BLACK TRUFFLE ALIGOT GRATIN WITH ...
From squarerootfoods.com
ALIGOT RECIPE : SBS FOOD
From sbs.com.au
FRANGLAIS : LOADED BAKED POTATO ALIGOT | HUFFPOST LIFE
From huffpost.com
FRENCH POTATOES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COMFORT FOOD - THE SPLENDID TABLE
From splendidtable.org
ALIGOT IS A SCRUMPTIOUS POTATO RECIPE - LOVE FRENCH FOOD
From lovefrenchfood.com
TOP 10 OF THE BEST FRENCH FOOD SPECIALTIES ...
From naijanewslite.com
POMMES ALIGOT (CHEESY MASHED POTATOES) RECIPE - FOOD NEWS
From foodnewsnews.com
POMMES ALIGOT WITH THYME, CHEESE, AND GARLIC
From more.ctv.ca
ALIGOT GRATIN WITH HORSERADISH CREAM RECIPE | EAT YOUR ...
From pinterest.nz
ALIGOT (GF) - THE TOMATO
From thetomato.ca
THIS ALIGOT RECIPE IS THE ONLY WAY I'LL MAKE CHEESY MASHED ...
From realsimple.com
FRANGLAIS: LOADED BAKED POTATO ALIGOT | FRENCH REVOLUTION
From frenchrevolutionfood.com
HOW TO COOK THE PERFECT ALIGOT | FOOD | THE GUARDIAN
From theguardian.com
ALIGOT GRATIN RECIPES
From tfrecipes.com
ALIGOT RECIPES
From tfrecipes.com
ALIGOT ~ POMMES ALIGOT RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
RECIPES/ALIGOT-GRATIN-10067.JSON AT MASTER ...
From github.com
TOP 10 OF THE BEST FRENCH FOOD SPECIALTIES 2022 ...
From naijanewslite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love