Pommes Aligot – The CHEESIEST potatoes ever!

Take your holiday dinner to the next level with Pommes Aligot, a rich and stretchy French take on mashed potatoes. This dish is not your average mash—it’s a silky, elastic blend of creamy potatoes and melted cheese, creating a luxurious, fondue-like texture. With hints of lemon thyme and nutmeg, my recipe puts a unique spin on this classic dish, making it the perfect side for any festive meal.

What Makes Pommes Aligot Special?

• Unparalleled Texture: These potatoes are so stretchy, they can stretch from the pot to the ceiling without breaking.
• Rich and Creamy with a lil Funk: A blend of Gruyere and mozzarella ensures a cheese-pull-worthy experience in every bite.
• Perfect for Holidays: This elegant side dish will steal the spotlight at your holiday table.

Ingredients for Pommes Aligot

• 2 lbs gold potatoes, peeled and cubed
• 2 cloves garlic, peeled
• 1 cup heavy cream
• 1–2 lemon peels
• Fresh thyme sprigs
• 2 tbsp kosher salt (divided)
• 3 tbsp butter, cubed
• Fresh nutmeg, to taste
• 1/2 cup reserved potato cooking water
• 6 oz Gruyere cheese, freshly grated
• 6 oz fresh mozzarella cheese, grated

How to Make Pommes Aligot

Step 1: Cook the Potatoes

1. Place peeled and cubed potatoes into a medium pot. Cover with cold water, ensuring water is 2 inches above the potatoes.
2. Add garlic and 1 tbsp kosher salt. Bring to a boil, then reduce to a simmer. Cook until a knife pierces the potatoes easily (about 20 minutes).
3. Reserve 1/2 cup of cooking water before draining the potatoes. Shake the colander to remove excess water.

Step 2: Prepare the Cream and Cheese

1. While the potatoes cook, combine heavy cream, lemon peels, and thyme sprigs in a small pot. Simmer gently to infuse the flavors. Remove lemon and thyme before using.
2. Grate the Gruyere and mozzarella cheeses. Mix them together in a bowl and set aside.

Step 3: Mash and Mix

1. Pass the drained potatoes and garlic through a potato ricer or food mill back into the dry pot.
2. Add butter and stir with a silicone spatula until fully incorporated.
3. Gradually stir in the steeped cream in three additions, ensuring each is fully absorbed before adding the next. Add nutmeg to taste.

Step 4: Incorporate the Cheese

1. Add the grated cheese in two batches, stirring continuously until melted and fully incorporated.
2. Continue stirring the potatoes over low heat until the mixture is thick, smooth, and elastic. The aligot should form long, stretchy strands when lifted with a spoon.

Tips for Perfect Pommes Aligot

• Use the Right Potatoes: Gold potatoes are perfect for their creamy texture and mild flavor.
• Don’t Skip the Ricer: A smooth puree is key for achieving the silky texture of aligot.
• Serve Immediately: Pommes Aligot is best enjoyed fresh, while the cheese is melty and the potatoes are at their peak stretchiness.

What to Serve with Pommes Aligot

Pair this indulgent dish with roast meats like turkey, beef tenderloin, or pork loin. And even braised meats such as short ribs! It’s also fantastic alongside roasted vegetables for a decadent vegetarian spread.

FAQs

Can I reheat Pommes Aligot?
Yes, but it’s best served fresh. If reheating, gently warm over low heat and stir in a splash of cream or reserved potato water to restore its silky texture.

Can I use other cheeses?
Absolutely! Try Comté, Emmental, or even a sharp cheddar for a different flavor profile.

Pommes Aligot

Learn how to make Pommes Aligot, the cheesiest mashed potatoes ever! This French-inspired holiday side dish combines creamy potatoes with Gruyere and mozzarella for a rich, stretchy, and unforgettable experience. Perfect for festive meals!

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Total Time 35 minutes mins

Course dinner, lunch, Side Dish

Cuisine French

Servings 6 people

Ingredients

  

• 2 lbs gold potatoes peeled and cubed
• 2 cloves garlic peeled
• 1 cup heavy cream
• 1-2 lemon peels
• Fresh thyme sprigs
• 2 tbsp kosher salt
• 3 tbsp butter cubed
• Fresh nutmeg to taste
• ½ cup reserved potato cooking water
• 6 oz gruyere cheese freshly grated
• 6 oz fresh mozzarella cheese grated

Instructions

 

• Add peeled and cubed potatoes into a medium pot and cover with cold water 2 inches above the potatoes. Add in the garlic and 1 tbsp salt, then bring it to the stove over medium heat. Bring up to a boil, then drop to a simmer until a knife easily pierces potatoes with no resistance, about 20 minutes. Use a mug or measuring cup to remove some cooking liquid right before draining the potatoes in a colander, shaking well to get rid of excess water.
• While the potato cooks, add the heavy cream, lemon peels and fresh thyme into a small pot over a simmer. Grate the cheeses and combine them together.
• Use a potato ricer or food mill to puree the potatoes back into the same dried-out pot. Add in the butter and using a silicone spatula, stir potatoes well until butter is fully combined. Then slowly add the steeped cream in 3 parts (removing the lemon and thyme first). Stir well until cream is fully incorporated before the next addition. Add the nutmeg to taste.
• Add the grated cheese in two batches, stirring well between each addition until cheese is fully melted and incorporated. Continue stirring potatoes until they become thick, silky, smooth, and elastic (do not worry about overworking the potatoes in this recipe, since you want to develop that starch). The aligot should form long, stretchy strands when you lift it from the pot.
• Season with salt and serve immediately.

Keyword cheese, holiday, mashed potato, side dish, sweet potato

Try This Recipe? Share Your Feedback!

If you make Pommes Aligot, I’d love to hear how it turned out! Tag @flavorsbyalessandra on Instagram and leave a comment below. ❤️