Aligot-Style Mashed Potatoes with Cheese and Roasted Garlic

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 767, total fat 57 G., saturated fats 32 G., proteins 33 G., carbohydrates 32 G., fiber 4 G., cholesterol 178 mg, sodium 764 mg, sugar 3 G.

Aligot is a delicate mashed potato with cheese from the Aubrac region of central France. Traditionally, aligot is made with Tomme d'Auvergne, a young cheese with a nutty flavor and melts easily. In this recipe, we use a more affordable combination of grated Gruyère and fresh mozzarella, which creates a similar texture and flavor. We also added roasted garlic to the mashed potatoes and sprinkled them with finely chopped chives. Serve hot, straight from the stove.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 head of garlic
2 tbsp. l. olive oil
900 g (about 4 pcs.) medium Yukon Gold potatoes (a variety with thin skin and golden-yellow flesh), peeled and cut into 2.5 cm pieces.
1 dried bay leaf
1 cup heavy cream, warmed
4 tablespoons unsalted butter
340 g grated Gruyere (about 3 cups)
340 g fresh mozzarella, grated on a coarse grater (about 3 cups)
2 tbsp finely chopped chives
Coarse salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yellow potatoes, bay leaf, garlic, mashed potatoes, mozzarella cheese, Gruyere cheese, chives

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Cut off the top third of the garlic head to expose the cloves. Place the head on a 12x12-inch sheet of foil, drizzle with olive oil, and season with salt and pepper. Wrap the garlic in foil, leaving a little space between the foil and the exposed cloves. Roast until the garlic cloves are golden brown and very tender, 45–60 minutes. Let cool slightly, then squeeze out the soft cloves.

Note

You can roast the garlic up to 24 hours before making the puree, but not sooner. Once it's completely cool, transfer it to a container, seal tightly, and refrigerate.

Meanwhile, place the potatoes and bay leaf in a large saucepan and cover with enough cold water to cover by 2 cm. Season generously with salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 12 minutes. Drain thoroughly and discard the bay leaf. Set the empty saucepan aside.
Pass the potatoes and roasted garlic through a potato masher or vegetable grinder back into the pan. The puree should be smooth.
Place over medium-low heat and whisk in the heavy cream and butter with a wooden spoon until smooth. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted. Add the remaining Gruyere and mozzarella and continue stirring until all the cheese is melted and the potatoes are smooth and elastic. The puree should be soft, like melted cheese.
Taste, season with salt and pepper. Transfer to a serving bowl, sprinkle with finely chopped chives, and serve immediately.