The Vegetarian French Aligot Recipe is based on the classic pommes aligot from the Aubrac region in south-central France, where mashed potatoes are combined with a large proportion of melted cheese to create a smooth, stretchy side dish. This vegetarian version follows a formula that uses Yukon Gold potatoes, unsalted butter, heavy cream, and a blend of Alpine cheeses such as Swiss, Gruyère, Comté, or Fontina.
The result is a dense, elastic mash that can be pulled into long strands from the pot while still remaining silky and spoonable. In the Vegetarian French Aligot Recipe, the potatoes are simmered with thyme and garlic, then passed through a ricer or food mill before butter, warm cream, and grated cheese are worked in over low heat until the mixture becomes cohesive and glossy.
Vegetarian French Aligot Recipe
- Description: A pot of thick, stretchy mashed potatoes enriched with butter, cream, and Alpine cheeses, served very hot as a side dish.
- Flavor: Rich and salty with pronounced dairy notes from butter, cream, and cheese, plus mild garlic and thyme.
- Appearance: Smooth, glossy potatoes that pull away from the spoon in long elastic strands and sit in a thick mound in the serving dish.
- Texture: Silky, dense, and elastic, with a slow-flowing consistency similar to a very thick cheese fondue.
Substitutions
- For table salt instead of Diamond Crystal kosher salt, use half as much by volume or the same weight.
- If tome fraîche is unavailable, a mixture of semi-firm Alpine cheeses such as Swiss, Gruyère, Fontina, or Comté can be used.
French Vegetarian Aligot Recipe
Ingredients
- 4 pounds potatoes peeled and cut into chunks
- 4 cloves garlic minced
- 2 cups shredded mozzarella cheese
- 2 cups shredded Gruyère or Comté cheese
- 1 cup whole milk
- ½ cup unsalted butter
- Salt to taste
- Pepper to taste
Equipment
- Large pot for boiling the potatoes
- Potato masher or a fork for mashing the potatoes
- Large spoon or spatula for stirring the ingredients
- Serving dish or bowl for presenting the Vegetarian Aligot
Instructions
- In a large pot, bring water to a boil. Add the potato chunks and minced garlic to the boiling water. Cook until the potatoes are tender, about 15-20 minutes.
- Drain the cooked potatoes and garlic, then return them to the pot.
- Over low heat, add the butter to the pot and mash the potatoes and garlic until smooth.
- Gradually pour in the milk while continuing to mash the potatoes, ensuring a creamy consistency.
- Add the shredded mozzarella and Gruyère or Comté cheese to the pot, stirring until the cheese is melted and fully incorporated into the mashed potatoes.
- Season with salt and pepper to taste. Continue to stir until well combined.
- Remove the pot from heat and transfer the Vegetarian Aligot to a serving dish.
- Serve hot and enjoy!
1 comment
This aligot was creamy and cheesy without being heavy, making it a perfect side dish. My family devoured it, and we all went back for seconds. It paired wonderfully with grilled vegetables.
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