Pommes Aligot: Extra Cheesy Mashed Potatoes You Have to Try!

If you think mashed potatoes can’t get any better, think again. Pommes Aligot is here to take your taste buds on a cheesy adventure. This French dish transforms potatoes into a delicious meal by blending them with an incredibly generous amount of cheese, cream, and butter. This leads to a velvety and stringy dish and it can be served as a side dish or a main course. To elevate the taste, pair it with sausages, or roasted meats, or enjoy it straight from the spoon.

What is Aligot? 

Originating from the Aubrac region of France, Aligot was traditionally prepared by monks to feed weary pilgrims on their way to Santiago de Compostela. Initially, the dish was made with bread and cheese, but over time, potatoes replaced the bread, creating the creamy dish we know today.

It’s often compared to fondue or raclette because of its stringy, melty cheese texture, but Aligot stands in a league of its own. The cheese used in traditional Aligot is Tome Fraîche, a mild, semi-hard cheese, but many variations now include Gruyère, Emmental, or even Mozzarella for that signature stretchy pull.

Pro Tips for the Best Aligot 

• Pre-shredded cheese won’t give you that signature stretch. Opt for high-quality block cheese and grate it yourself.
• Cook the Potatoes with Garlic as this infuses subtle garlicky goodness without overpowering the dish.
• Melt the Cheese Gradually. Add cheese little by little to prevent clumping and ensure a silky stretch.
• Aligot thickens as it cools, so serve immediately or keep it over low heat while stirring.
• Pair with a hearty protein such as steak or roasted chicken for the perfect balance of flavors.

Can I Make Aligot Ahead of Time?

It’s best served fresh, but if needed, you can reheat it gently over low heat. Add a splash of milk or cream while stirring to bring back its smooth texture.

Why Isn’t My Aligot Stretchy?

Your cheese might not have been added gradually, or you may have over-mixed the potatoes. Be patient, and let the cheese melt slowly into the mash.

Can I Freeze Aligot?

It’s not recommended. The texture can become grainy and lose its signature stretch, so it’s best to enjoy it fresh.

What’s the Best Way to Reheat Leftovers?

Low and slow is the key. Warm it in a pot over low heat, stirring in a little cream or milk to bring back its creamy consistency.

How Do I Make Aligot Less Rich?

If you want a lighter version, reduce the amount of butter and cream, and use a mild cheese like part-skim mozzarella.

How to Store Any Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat, stirring in a little milk or cream to bring back the smooth texture. Avoid microwaving, as it can make the texture grainy.

How to Make Aligot

Peel and cut the potatoes into chunks. Boil them in salted water with garlic cloves for about 30 minutes until tender.

Drain and mash the potatoes using a food mill for the smoothest consistency. You can also mash a garlic clove for extra flavor.

In a pot over low heat, combine the mashed potatoes with cream, milk, and butter. Stir until fully incorporated.

Add salt and white pepper to enhance the flavors.

Stir in the cheese until the mixture becomes smooth and stretchy.

When the Aligot is perfectly elastic, serve it hot with sausages and enjoy this delicious dish.