Aligot (Cheesy Potatoes): Spilled Milk #74
A foolproof comfort food recipe
Some classic dishes are cooked less and less these days which surprises me on two fronts. First off, classics are classics for a reason. And secondly, some of these classics are so simple.
If you love cheese enriched potatoes, you will love aligot, a classic French recipe from Aubrac.
Have you ever broken a hollandaise sauce? Ever baked or mixed cheese into potatoes and seen the same effect—the fat from the cheese separating from the other ingredients? Well it’s scientifically impossible for that to happen with aligot because the starch that comes out of the potatoes absorbs the fats from the cream and cheese. Cooked with garlic, and the nutty flavors of Appenzeller, Gruyere, Comte, or combination thereof, these potatoes pair with any roasted meat or poultry, or traditionally, the way they do in Aubrac with sausages.
People ask how I do it all. The truth is, I don’t. For a few dollars a month, you can support Spilled Milk and the team that makes it.
Keep reading with a 7-day free trial
Subscribe to Andrew Zimmern's Spilled Milk to keep reading this post and get 7 days of free access to the full post archives.