Herby Pomme Aligot with Garlic Confit
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The most delicious side dish
With the consistency of fondue resulting from the addition of three cheeses, this creamiest of mashed potato simply melts in your mouth.
This delicious traditional French recipe includes cream, cheese and potatoes. However, the addition of herbs and garlic confit increases the complexity of this dish which creates, dare I say it, a more nuanced flavor profile.
Optional extras
Garlic confit
Cook the garlic confit first as this will take 45 minutes.
Ingredients
3-4 garlic bulbs, cloves peeled
Olive oil – enough to cover the garlic cloves
Salt and pepper, to taste
1 tbsp of brown sugar (optional)
Sprig of rosemary
Method
Preheat your oven to 310°F (155°C /135°C fan).
Place the peeled garlic cloves along with the oil, seasoning and rosemary in an oven-proof dish or small ovenproof saucepan. Cover with foil then puncture a small hole in the foil for the steam to escape.
Cook for approx. 35–45 mins. During this time the garlic will become soft and tender. Overcooked garlic tastes bitter so do keep checking during the last few minutes of cooking so that the garlic doesn’t burn.
Once cooled, transfer the garlic cloves and oil to a clean, airtight container. Store in the refrigerator for up to 5 days.
Tips
1. Add a little extra cream if the mixture becomes too thick, or a little extra cheese if the mixture is not thick enough.
2. Serve the aligot in a warm bowl to avoid the potatoes thickening.
3. What I love about pommes aligot is that it can be made a few days ahead and reheated without the potatoes becoming dry.
Note – I found my initial recipe inspiration from Serious Eats where you will find some wonderful tips if you want more info on this dish.
Pommes Aligot
The creamiest mashed potato
Servings: 6
Ingredients
Pommes Aligot
- 675 g/1½ lbs potatoes peeled and cut into 2cm/1” cubes
- 235 ml/8 fl oz/1 cup heavy/double cream
- 400 g/14oz of mixed Swiss Gruyère & Comté cheeses, grated
- 3-4 tbsp garlic confit or to taste
- 100 g/3 ½ oz salted butter
- 1-2 cloves of garlic
- Pinch of salt
Instructions
Pommes Aligot
- Whilst the garlic confit is cooking, in a large heavy bottom saucepan bring salted water to the boil and cook the potatoes, together with a garlic clove or two for 15-20 mins, by which time the potatoes should be tender. Drain the potatoes in a colander.
- Using an immersion blender, puree the potatoes back into the saucepan together with 2-3 tablespoons of garlic confit (or more, if you prefer).
- Set the saucepan over low-medium heat and mix the potatoes with the butter before adding the cream. Stir to combine.
- Next, add the cheeses and your optional choice of herbs, then continue to stir until the mashed potato reaches a smooth silky consistency. The longer you stir, the thicker the texture will become.
- When ready to serve, top with a few of the garlic confit cloves and a sprinkling of chopped chives.
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