Get ready to try the most delicious and luxurious potato side ever! Potato Aligot is your favorite comfort food taken to the next level.
It's surprising how a simple pot of potatoes can transform into a silky, gloriously stretchy cloud of cheese and cream. Each spoonful is buttery, garlicky, and luxurious- just like my Brabant potatoes, and is perfect for impressing guests or treating yourself on a cozy night in.
Potatoes are one of the most versatile veggies out there, and I love using them to make sides to go with my mains. On an Asian takeout inspired night, I make my Schezwan potatoes or potato Vindaloo, and with classic grilled meats, I like to make my roasted broccoli and potatoes or my spicy Mexican roasted potatoes.
This time, I wanted to try something more subtle yet elegant- something with Italian inspired flavors, and this potato Aligot seemed like the perfect idea.
Quick Look
- 🔪Prep time: 10 minutes
- ⏲️Cook time: 20 minutes
- 👪 Servings: 2
- 📋Main ingredients: Potatoes, heavy cream, butter, cheese (mozzarella and cheddar), garlic, seasonings.
- ♨️Cooking method: Boil potatoes 🡢 mash 🡢 cook with butter and cream 🡢 add garlic and seasonings 🡢 add cheese 🡢 cook until melted 🡢 serve.
- ⭐Difficulty: Easy
- 🥣Serving ideas: Scooped up with some crusty bread or as a side with some Italian chicken cutlets.
Jump to:
What's So Great About the Recipe?
- It's incredibly rich and comforting. If you like mashed potatoes, you're going to fall in love with this one.
- Just like my crispy Parmesan potatoes, this is the perfect make-ahead side for holidays, dinner parties, or Sunday roasts.
- It's customizable- you can swap cheeses, adjust garlic, or add herbs to tweak its flavors.
Recipe Ingredients
Potatoes: Pick starchy potatoes like Russet or Yukon Gold for a fluffy mash that turns smooth and elastic instead of gluey.
Heavy cream: For that luxurious texture.
Butter: Use unsalted butter to control the seasoning. I like to use my Pesto butter sometimes for a herby flavor.
Cheese: I used a blend of mozzarella (for that stretchy pull) and cheddar (for that sharp, savory depth).
Garlic + seasonings: The flavor builder. Fresh garlic works best here, and I used just a bit of salt and pepper to season.
Thyme: For that beautiful aroma. You can also use homemade mixed herb seasoning if you don't have fresh thyme.
See recipe card for quantities.
Substitutions & Variations
- Instead of heavy cream, try half-and-half for a lighter finish.
- If you don't have mozzarella, low-moisture provolone can lend Aligot a similar melt and stretch with a slightly sharper flavor.
- For a smoky flavor, I like to use air fried roasted garlic instead of fresh garlic.
How to Make Potato Aligot
Step 1: Peel and chop potatoes into 1 inch cubes and boil until fork tender.
Step 2: Drain and use a ricer or potato masher to mash the potatoes.
Step 3: Add to a saucepan along with the butter and heavy cream. Cook on low heat.
Step 4: Add in the seasonings, garlic and thyme. Continue cooking on low heat, stirring occasionally.
Step 5: Add in both the cheeses once the mixture starts coming together.
Step 6: Cook until the cheese has melted and the mixture looks smooth and stretchy.
💭Top Tip
Cook over low heat to get that signature Aligot stretch. Once you add the cheese, stir steadily and let it melt slowly so the fat and proteins emulsify into a smooth, elastic mixture.
Tips & Tricks to Nail the Recipe
- Salt the boiling water lightly so the potatoes are seasoned from the inside, not just on the surface. Use an infused salt like garlic parsley salt or homemade herb salt for extra flavor.
- Drain the potatoes well and return them to the pot for 1 minute to steam off excess moisture. This also helps prevent a watery Aligot.
- Keep the heat low once you add the heavy cream. High heat can cause the mixture to split or turn oily.
- Add the cheese gradually, stirring constantly, so it emulsifies into the potatoes and becomes glossy and stretchy instead of clumpy.
- If the Aligot mixture seems to be too thick, add a splash of milk or heavy cream to loosen it up. I did this when I made my roasted garlic sauce and it turned out perfect.
How to Serve Potato Aligot
Spoon the potato Aligot into a serving bowl and swirl the top into soft peaks, letting it show off that glossy sheen. It tastes best when paired with sausages, roast meats, or vegetables, but I almost always team it up with my marry me chicken pasta or my sausage foil packets.
You can also spoon some basil Gremolata or cashew basil Pesto over the Aligot to lend it an extra bit of drama.
Troubleshooting and FAQs
If the cheese hasn't melted nicely, or you have overcooked the mixture, there is a chance the Aligot won't have that stretchy pull. Cook the mixture over low heat, stirring until the cheese has nicely melted.
Yes, you can, but it tastes best right after making when the stretch is at its peak.
Allow the potato Aligot to cool down completely, then transfer to an airtight container and refrigerate for up to 2 days.
To reheat, warm it gently on the stovetop over low heat with a splash of cream (or a little milk) and stir continuously until smooth and elastic again.
More Italian Recipes
Looking for other recipes like this? Try these:
If you tried this potato Aligot or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Potato Aligot
Ingredients
- 3 potatoes large
- 1 cup heavy cream
- 1 stick butter unsalted
- 1 cup mozzarella
- 1.5 cup cheddar
- 2-3 garlic
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Peel and chop potatoes into 1 inch cubes and boil until fork tender.
- Drain and use a ricer or potato masher to mash the potatoes.
- Add to a saucepan along with the butter and heavy cream. Cook on low heat.
- Add in the seasonings, garlic and thyme. Continue cooking on low heat, stirring occasionally.
- Add in both the cheeses once the mixture starts coming together.
- Cook until the cheese has melted and the mixture looks smooth and stretchy.
Notes
- Cook over low heat to get that signature Aligot stretch. Once you add the cheese, stir steadily and let it melt slowly so the fat and proteins emulsify into a smooth, elastic mixture.
- Drain the potatoes well and return them to the pot for 1 minute to steam off excess moisture. This also helps prevent a watery Aligot.
- Keep the heat low once you add the heavy cream. High heat can cause the mixture to split or turn oily.
- Add the cheese gradually, stirring constantly, so it emulsifies into the potatoes and becomes glossy and stretchy instead of clumpy.
- If the Aligot mixture seems to be too thick, add a splash of milk or heavy cream to loosen it up.
