Mohamed Shili This delicious Julia Child Aligot is a creamy, stretchy, and cheesy take on mashed potatoes. It’s the perfect comfort food, made with buttery Yukon Gold potatoes and Alpine cheeses for an ultra-smooth texture. Serve it hot with sausages, roasted meats, or vegetables for a hearty and satisfying meal!
Ingredients Needed
- 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
- 2 sprigs thyme
- 2 cloves garlic (1 whole, 1 minced)
- 3 tbsp kosher salt (use half for table salt)
- 1 stick unsalted butter, cut into small pieces
- 1 cup heavy cream, warmed, plus more if needed
- 10 oz mixed Alpine cheeses (Swiss, Gruyère, Comté, or Fontina), grated
How To Make Aligot
- Cook the potatoes: In a large saucepan, cover potatoes, thyme, and whole garlic clove with cold water by at least 2 inches (5cm). Stir in salt until dissolved. Bring to a boil over high heat, then reduce to medium-low and simmer until tender, about 20 minutes. Drain well and discard thyme.
- Mash the potatoes: Using a ricer or food mill, mash potatoes back into the saucepan while mixing in the butter. Add minced garlic and set over medium-low heat. Stir well until combined.
- Incorporate the cream: Gradually add warmed cream in three parts, stirring well after each addition. Continue stirring until the mixture thickens slightly, about 3 minutes.
- Melt in the cheese: Add grated cheese in small batches, stirring between each addition until fully melted. Continue stirring until the potatoes become silky, smooth, and stretchy, about 3 minutes.
- Final texture & serve: Season with salt as needed. The aligot should be thick and stretchy. If too thick, add a little more cream. Serve immediately with sausages, meats, or roasted vegetables.
Recipe Tips
- Use the right potatoes: Yukon Gold or Russet potatoes work best for a smooth and creamy texture.
- Mash properly: Use a ricer or food mill—never a blender, or the potatoes will turn gluey.
- Add cheese slowly: Stir in small batches to get the perfect stretchy consistency.
- Keep it warm: Serve immediately, as aligot thickens as it cools.
- Adjust the texture: If too thick, mix in extra warm cream until smooth and silky.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover aligot to an airtight container. Store in the fridge for up to 3 days.
- Reheating: Reheat leftover aligot in a saucepan over low heat with a splash of warm cream, stirring constantly until smooth and stretchy, about 5 minutes.
Nurition Fact
Serving Size: 1/4 of recipe
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 85mg
- Sodium: 650mg
- Potassium: 550mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 15g
More Julia Child Recipes:
Julia Child Aligot
Description
This delicious Julia Child Aligot is a creamy, stretchy, and cheesy take on mashed potatoes. It’s the perfect comfort food, made with buttery Yukon Gold potatoes and Alpine cheeses for an ultra-smooth texture. Serve it hot with sausages, roasted meats, or vegetables for a hearty and satisfying meal!
Ingredients
Instructions
- Cook the potatoes: In a large saucepan, cover potatoes, thyme, and whole garlic clove with cold water by at least 2 inches (5cm). Stir in salt until dissolved. Bring to a boil over high heat, then reduce to medium-low and simmer until tender, about 20 minutes. Drain well and discard thyme.
- Mash the potatoes: Using a ricer or food mill, mash potatoes back into the saucepan while mixing in the butter. Add minced garlic and set over medium-low heat. Stir well until combined.
- Incorporate the cream: Gradually add warmed cream in three parts, stirring well after each addition. Continue stirring until the mixture thickens slightly, about 3 minutes.
- Melt in the cheese: Add grated cheese in small batches, stirring between each addition until fully melted. Continue stirring until the potatoes become silky, smooth, and stretchy, about 3 minutes.
- Final texture & serve: Season with salt as needed. The aligot should be thick and stretchy. If too thick, add a little more cream. Serve immediately with sausages, meats, or roasted vegetables.
Notes
- Use the right potatoes: Yukon Gold or Russet potatoes work best for a smooth and creamy texture.
- Mash properly: Use a ricer or food mill—never a blender, or the potatoes will turn gluey.
- Add cheese slowly: Stir in small batches to get the perfect stretchy consistency.
- Keep it warm: Serve immediately, as aligot thickens as it cools.
- Adjust the texture: If too thick, mix in extra warm cream until smooth and silky.
Julia Child Aligot
