Pommes Aligot Recipes

POMMES ALIGOT

Steps:

• Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
• Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
• For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
• For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.

POMMES ALIGOT

Steps:

• 1. NOTE: Don't use russet potatoes, as the result will be grainy. Use a waxy type of potato. For the cheese, you can also use Fontina, white Cheddar, or Swiss (or a mix of any of the above).
• 2. Bring a pot of well salted water to a boil. Meanwhile, peel the potatoes and cut into even chunks. Add the potatoes to the boiling water along with the peeled garlic cloves. Boil until the potatoes are very tender.
• 3. Drain the potatoes and return to the pot, including the garlic. Mash until very smooth, adding pieces of butter as you go. Don't worry about over-working the potatoes, you want to get that starchy gumminess going.
• 4. Put the pot back on the stove over medium-low heat. Stir potatoes to make sure the butter is well incorporated and melted.
• 5. Add the cream, stirring well. Continue to stir until the potatoes start to feel thick and sticky. Lower the heat if they start to steam. This will take about 3 minutes.
• 6. Add the grated cheese a little at a time, stirring until each addition has melted completely. As you go, the potatoes will begin to get smooth and silky, with an elasticity to them. The mixture should form long, stretchy strands as you lift some from the pot.
• 7. Season the aligot with kosher salt. It should be thick, but still slow-flowing. If it's too thick, stir in a little bit of cream until it loosens up.
• 8. Aligot needs to be served immediately. Be sure to use warmed ramekins so it doesn't cool quickly and seize up.

POMMES ALIGOT

Steps:

• Place potatoes in a large saucepan, and add enough water to cover by at least 2 inches. Add salt. Bring to a boil; reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain, and return to saucepan. Stir until dry.
• Pass potatoes and garlic through a ricer into a large bowl; Stir until smooth.
• Return potato mixture to saucepan. Add heavy cream and butter; stir to combine. Keep warm until ready to serve.
• Place saucepan over low heat and stir in cheese curds until melted, adding milk to thin, if necessary; serve immediately.