Mightier than mash, finer than fondue.
With aligot, there's so much natural starch in the mashed potatoes that you can load them with melted cheese without much risk of it breaking out into a greasy slick. It stays silky and smooth the whole time.
I like to cook my potatoes in heavily salted water to ensure the potatoes are seasoned well throughout. I also like to add aromatics to the pot, like garlic cloves and thyme sprigs, both of which enhance the flavor of the potatoes. The thyme sprigs have to be discarded, but the garlic can get mashed in for even more flavor.recipes, we call for rinsing the potatoes after they're fully cooked to remove excess surface starch. This helps reduce the risk of gummy potatoes later.
Once your arm is tired and the potatoes are thick and tight, it's time to melt in the cheese. A true aligot uses a cheese called, native to the region from which the dish hails. Unfortunately, that's pretty hard to find outside of France, which means we have to use other cheeses with similar melting properties. I went for a combination of Swiss and Gruyère for a good mix of excellent meltability and deep flavor .
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