+
Home Cooking

Pommes Aligot fail: please help me figure out why

Rasam | Nov 24, 201807:56 AM     3

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.

Pommes Aligot Recipe

Pommes aligot, mashed potatoes enriched with some cream and plenty of melted Tomme (cheese), may just be one of the finest ways to eat potatoes.

www.tastingtable.com
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Only Pumpkin Bread I'll Be Eating from Here on Out
Chow with Me

The Only Pumpkin Bread I'll Be Eating from Here on Out

by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

Melissa Clark's Maple Syrup Pecan Pie Is a Star
My Go-To

Melissa Clark's Maple Syrup Pecan Pie Is a Star

by Meredith Arthur, Blake Smith, and Jen Wheeler | Pecan pie is right up there with pumpkin pie when it comes to iconic holiday desserts, but it has...

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)
Food News

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)

by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...

Trending Discussions

2

Thanksgiving 2019 Menus

Updated 21 hours ago 58 comments
5

Cake Day 2019

Updated 8 hours ago 30 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.