Ingredients
- 2 pound yukon gold potatoes, peeled and quartered
- 3 tablespoon + 1 teaspoon kosher salt
- 3 clove garlic, peeled and crushed
- 1 clove ½ cups crème fraiche
- 5 tablespoon unsalted butter
- 14 ounce cantal or fontina, finely grated
Preparation
Baking Directions:
1.Fill a large, heavy-bottomed pot, with cold water, leaving several inches between the top of the water and the rim of the pot.
Add the potatoes, garlic and 3 tablespoons salt, and bring to a boil over medium-high heat.
Continue to cook the potatoes until just tender, about 20 minutes.
Do not overcook the potatoes.
Drain the potatoes in a colander, and allow them to sit for several minutes to dry.
2.Use a food mill or ricer to finely mash the potatoes, and then return them to the pot, over medium heat.
Add the crème fraiche to the pot and stir well with a wooden spoon.
Add the butter to the pot, and stir until completely blended.
3.Gradually add the cheese to the potatoes, stirring vigorously and constantly to incorporate the two.
The cheese should be entirely melted into the potatoes before serving.
Season the Pommes Aligot with the remaining teaspoon of salt (or more to taste), and 6 grinds of the pepper.
4.To serve, gather the Pommes Aligot on a wooden spoon and draw it to the plate.
The cheese will make the mixture very elastic.
Use kitchen shears to portion and cut.
