Best Aligot Cheesy Potatoes Recipe By Tasty Recipes

Aligot (Cheesy Potatoes) Recipe by Tasty image

Provided by Alix Traeger

Categories Sides

Yield 10 servings

Number Of Ingredients 7

1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
2 cloves garlic, peeled
5 cups cold water
salt, to taste
½ cup butter, cubed
1 cup heavy cream
2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère

Steps:

In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
Pour in the heavy cream and stir again until combined.
Gradually add in the cheese, stirring between each addition, until completely melted.
Continue stirring the potatoes until smooth, thick, and elastic.
Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

Cheesy Skillet Potatoes image

Provided by Kardea Brown

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons salted butter
3 pounds Yukon Gold potatoes, peeled and very thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives, plus more for garnish
1 cup shredded Gruyère
1 cup shredded sharp Vermont white Cheddar
1/2 cup shredded fontina cheese
2 cups heavy cream
2 cloves garlic, minced
1/4 teaspoon grated nutmeg
1/2 cup sour cream

Steps:

Preheat the oven to 375 degrees F.
Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.