Aligot, adapted

By D'Arcy F – Toronto, ON
Aligot, adapted
  • Prep Time: 10
  • Total Time: 40
  • Servings: 4

Recipe Tags

About this Recipe

"Aligot isn’t so much a side dish as it is a work of art. Humble potatoes and cheese are beaten together with crème fraiche until they form silky, smooth ribbons of pureed potato. It’s a deliciously hearty recipe, and it’s tempting to eat it all by itself, in the dead of winter, for its sheer comfort value. Try to hold out, though, and accompany it with a rich steak for a wicked meal. Once you do, it will be hard to go back to regular mashed potatoes."


2 lbs potatoes, peeled, cubed
0.75 tsp kosher salt
0.2 tsp ground pepper
4 tbsp butter (1/2 stick)
2 cups creme fraiche (or 50/50 sour cream/heavy cream)
1 garlic clove
3 cups extra old cheddar (oldest you can find)


1. Boil the potatoes for 20 minutes, until they turn tender and drain them. Mash them with a potato masher and vigorously mix in the salt, pepper, and butter for about 2 to 3 minutes, until the potatoes fluff up a bit. Set them aside in the pan for a moment.

2. In a medium saucepan over medium heat, bring the crème fraiche and garlic to just steaming. Remove the garlic and pour the steaming crème fraiche into the mashed potatoes and transfer the pan of potatoes to the stovetop over low heat. Using a sturdy wooden spoon, beat the crème fraiche into potatoes.

3. Raise the heat to medium and beat in the cheese, 1/2 cup at a time. Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Pour onto warm plates and serve immediately.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet