Pommes Aligot ✨ One of my favorites. Traditional recipes call for tome fraîche, which can be hard to find. I use Gruyère — Comté works well too. The result is the creamiest, most luxurious potato side you’ll ever make.
If you enjoy this dish, try my French Potato Puree recipe for another decadent potato option.
Why You’ll Love Pommes Aligot
Rich, cheesy and indulgent, Pommes Aligot is comfort food elevated. It’s an excellent holiday side but equally welcome any time you want something special. The texture is silky and stretchy, with a deep, savory flavor from the cheese and butter.
How To Prepare Pommes Aligot
1. Peel and cube the potatoes, place them in a pot and cover with cold water. Season the water generously with salt so it tastes like the sea.
2. Bring to a boil and cook the potatoes until fork-tender.
3. Drain the potatoes and return the empty pot to low heat. Add the heavy cream and a whole garlic clove; let it warm and infuse for about 10 minutes.
4. Press the cooked potatoes through a tamis or fine ricer directly into the warm cream. Remove the garlic and stir in the butter.
5. Over medium-low heat, whip the potatoes with a wooden spoon or spatula until they become starchy and smooth. Grate in a pinch of nutmeg to taste.
6. Add the grated cheese gradually, mixing vigorously after each addition until the cheese melts and the mixture becomes elastic. If needed, stir in reserved potato water a little at a time to achieve the desired consistency.
7. Taste and season with salt and pepper after the cheese is incorporated. Serve immediately, garnished with fresh chives or herbs if desired.
Substitutions and Variations
- Cheese: Use Comté if you prefer; if you find tome fraîche, that’s the traditional choice and ideal for authentic texture and flavor.
- Herbs: Chives are a classic garnish, but parsley, tarragon or thyme all work well.
Chef Nadia’s Tip
Wait to season with salt until after adding the cheese to avoid an overly salty result.
Similar Recipes
Appetizers
Garlic Potato Gratin
Sides
French Pomme Puree Recipe
Appetizers
Pommes Darphin
Common Questions
Yes. Comté is an excellent substitute for Gruyère. If you can source tome fraîche, that is the traditional and preferred cheese for authentic aligot.
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Ingredients
- 2 lb Yukon gold potatoes
- 1.5 cup Heavy cream, 1.5–2 cups
- 1 Garlic clove
- 1/4 cup Reserved potato water
- 12 oz Gruyère, freshly grated, 12–14 oz
- 4 tbsp Butter
- Salt and pepper, to taste
- Nutmeg, to taste
- Chives, for garnish
Instructions
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Peel and cube the potatoes, cover with cold salted water and boil until tender.
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Drain, then warm the cream with a garlic clove in the empty pot for about 10 minutes.
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Press the potatoes through a tamis or ricer into the cream. Remove the garlic and add the butter.
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Whip over medium-low heat until starchy and smooth. Season with nutmeg.
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Add grated cheese gradually, mixing vigorously until elastic. Stir in reserved potato water as needed.
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Adjust seasoning, garnish with chives and serve immediately.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.