Truffle Pommes Aligot

Pommes Aligot is a silky potato dish from south-central France that's like a mash-up of mashed potatoes and fondue. With a pound of cheese to two pounds of potatoes, our Truffle Pommes Aligot is for serious cheese lovers. We make it even more luxurious by adding in black truffle-studded pecorino, which brings a decadent, slightly earthy flavor to the finished dish. With a simple list of ingredients (and a little bit of elbow grease as you stir to create that one-of-a-kind stretchy texture), you can achieve cheesy, comforting bliss.

Featuring

prep time
45minutes
assembly time
40minutes
Serves
8people

preparation & ingredients

2 lb. Yukon gold potatoes, peeled and cut into large dice

1 1/3 cups heavy cream

1/3 lb. Vermont Creamery Salted Butter, cut into pieces

1/2 lb. Murray's Lightly Salted Mozzarella, shredded

1/2 lb. Pecorino Tartufello, shredded

1 Tbsp. finely chopped parsley

1/4 tsp. ground nutmeg

Kosher salt

Ground white pepper

Add the diced potatoes to a large pot with salt, and cover with cold water. Bring to a simmer, and cook until the potatoes are fork-tender, about 15-20 minutes from when the water begins to simmer. Strain the potatoes, and pass through a ricer or food mill into a large bowl. Add the butter to the potatoes, and stir until fully incorporated.

Meanwhile, heat the heavy cream in a large pot (large enough to eventually hold all the potatoes) until just below a simmer, then sprinkle in the nutmeg. When the potato-butter mixture is ready, gradually add it to the heavy cream, keeping the pot over low heat; cook, stirring constantly, until the liquid is fully incorporated and the potatoes have thickened and are very sticky, about 5 minutes. Gradually add the shredded cheese, and continue to cook over low heat, stirring constantly until the potatoes are very thick and elastic, with the ability to be pulled in a large strand from the pot. Season to taste with salt and white pepper.

Transfer to a serving dish, and sprinkle with the chives and parsley.

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