Happy 2017! I took a little blogging hiatus to enjoy the holidays. We took a road trip to Ohio to spend Christmas with family. Now back to the grind…
I spent part of New Year’s Day making aligot. Challenging recipe but sooo rich and delicious.
- 1 bag (3 pounds) Peewee Potatoes
- 2 tablespoons salt
- 2 garlic cloves, minced
- 6 tablespoons (¾ stick) unsalted butter
- 1 cup heavy cream
- 1 pound fresh mozzarella, cut into 1-inch cubes
- 1/2 pound shredded Gruyere
- salt and peper to taste
Fill a large pot 2/3 full with water and add salt and potatoes. Bring water to a boil, then turn down to simmer and leave on heat for 20-25 minutes, until potatoes are soft and tender.
When potatoes are soft, remove from heat and pass them through a potato ricer and into a large saucepan 2-3 at a time. Don’t try too many at once, or the ricer may clog. I speak from experience! 😛 Also, leave the potatoes in the warm water until you pass them through the ricer. While pressing the potatoes, the skins will remain in the ricer and you can scrape them out as you go. This process takes a LOT of patience and some practice. I really messed it up the first time I made this!
When you’ve finished with all of the potatoes, stir in the garlic, butter, and heavy cream and simmer on medium heat. Gradually beat in the cheeses and stir until completely melted.
The end result is stringy, cheesy, goodness!
Aligot is often served on top of meat. I served ours with tilapia and some fresh green onions.
Happy New Year all!