We tried to make Pommes Aligot, following the recipe here: https://www.tastingtable.com/cook/rec...
We followed it quite exactly for technique.
Used Yukon Gold potatoes, and a Gruyere type cheese recommended for this dish by a local awardwinning cheese maker, and Mozzarella.
It never got stretchy, just stayed in a smoothish mass, no matter how much we stirred.
Has anyone made this dish successfully at home using Gruyere and Mozzarella? What's the secret?
Thanks in advance.
Invite a friend to chime in on this discussion.Email a Friend
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.