Aligot is a ridiculously delicious melted cheese and potato dish hailing from France and I'm showing you how to make it. These are seriously the cheesiest potatoes ever, I ate some just after filming the video then again for dinner with some sautéed brussel sprouts and steal (soooo good). The recipe is fairly simple, all you need is the normal items used for making mashed potatoes, yukon gold potatoes, salt, pepper, butter, some creme fraiche or sour cream and then of course, you need cheese. Traditionally Aligot is made with a cheese called Tome Fraiche, but since this is quite hard to find here in North America I decided to go for gruyere instead. Gruyere melts really nicely giving us the perfect gooey, stringy, cheesy texture we want.
- 1200 g yukon gold potatoes
- 5 cloves garlic
- 113 g butter
- 250 ml creme fraiche or sour cream
- 350 g gruyere, grated