Aligot Potatoes

Name: Aligot Potatoes
Ingredients: 1 3/4 pounds gold potatoes, medium sized, left whole, peeled; 4 garlic cloves or more to taste; 1 teaspoon dried thyme; 3 tablespoons kosher salt; 1 cup heavy cream plus 2oz.; 1 stick butter; 12 ounces grated cheese, I like a combination of Appenzeller, Gruyère, Comté but a mix of any 2 is fine. If you go with 1 cheese I prefer it be Comte or Gruyere.

andrewzimmern.com

Experience the rich, creamy aligot potatoes from Andrew Zimmern—perfect with sausages or roasted meat. Combine garlic, cream, and three types of cheese for a classic French dish you won't want to...

View full recipe on andrewzimmern.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at andrewzimmern.com.

Share this recipe:

Cooking tools:

Potato ricer
Pot
Skillet
Colander
Peeler
Grater
Chef's knife
Cutting board
Wooden spoon
Spatula
Measuring cup
Measuring spoon
Stove
Plate
Serving platter

Ingredients

1 3/4 pounds gold potatoes, medium sized, left whole, peeled
4 garlic cloves or more to taste
1 teaspoon dried thyme
3 tablespoons kosher salt
1 cup heavy cream plus 2oz.
1 stick butter
12 ounces grated cheese, I like a combination of Appenzeller, Gruyère, Comté but a mix of any 2 is fine. If you go with 1 cheese I prefer it be Comte or Gruyere.