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Aligot is the ultimate comfort food—think, ski lodge, by the fire, warming and filling you up. It’s kind of like a potato fondue: mashed potatoes whipped with melted cheese until it gets gooey and smotheringly delicious. I like eating it with just a light green salad alongside.
Traditionally, aligot is made with Cantal or Tomme cheese, but since I couldn’t find any where I live I’m using raclette, a fantastic French melting cheese. After eating this, you won’t believe you’ve ever eaten “mashed potatoes” in your life. This is so much better, more decadent, and indulgent than that.
- 4 large Yukon Gold potatoes, peeled and diced
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 clove garlic, grated
- 1 cup grated raclette
- Kosher salt
- Freshly ground black pepper
Cover the potatoes with cold water in a large pot. Bring to a boil, salt the water, and cook until the potatoes are fork tender. Drain.
Add the cream, milk, and garlic to the pot. Rice the potatoes into the mixture, and stir with a wooden spoon to combine. Add the cheese, salt, and pepper, and beat to combine. Serve.
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