There is nothing like the smell of roasted garlic on a cold winter night. Imagine the creamiest mashed potatoes you have ever tasted. Now, add a mountain of melted cheese and caramelized garlic. This Aligot with Baked Garlic is exactly that dream come true.
It is the ultimate comfort dish for your family. You will love how the cheese stretches into long, beautiful ribbons. This recipe delivers a taste of France right to your kitchen. It is warm, satisfying, and perfect for the holidays.
Why This Recipe Is a Winner
This dish turns simple potatoes into a show-stopping side. The roasted garlic adds a deep, mellow sweetness you will crave. It is a soul-warming meal that feels incredibly special.
You only need a few high-quality ingredients to start. It is surprisingly budget-friendly despite its luxurious texture. Your guests will be amazed by the impressive cheese pull. It is the perfect way to upgrade your winter dinner routine.
Simple Cooking Method
Making this dish is easier than it looks. You simply roast the garlic while the potatoes boil. A potato ricer helps you get that signature smooth texture. Even a beginner can master the beating motion for the cheese. You will feel like a pro as the ribbons form.
Ingredients You’ll Need
These simple ingredients create a dish that is rich and flavorful.
- 1 kg Yukon Gold potatoes, peeled and cubed
- 1 whole head of garlic
- 1 tablespoon olive oil
- 100g unsalted butter, cubed
- 150ml heavy cream
- 400g Tome Fraîche cheese, shredded
- 1 teaspoon sea salt
- 0.5 teaspoon white pepper
Step-by-Step Directions
- Preheat oven to 200°C (400°F). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 45 minutes until soft and caramelized.
- Place potatoes in a large pot of salted cold water, bring to a boil, and simmer for 20 minutes until fork-tender.
- Drain the potatoes and pass them through a ricer or food mill back into the pot over low heat to evaporate excess moisture.
- Squeeze the roasted garlic cloves from their skins, mash into a fine paste, and incorporate into the warm potatoes.
- Stir in the cubed butter and heavy cream using a wooden spoon until the mixture is completely smooth.
- Gradually add the shredded cheese in small batches, beating vigorously in a circular motion. Continue beating and lifting the spoon until the mixture becomes highly elastic and forms long, smooth ribbons.
- Season with additional salt and white pepper to taste and serve immediately while the cheese is hot.
Best Ways to Enjoy It
Serve this dish immediately while it is hot and stretchy. It pairs perfectly with grilled sausages or a roast beef. Add a simple green salad to balance the richness. For a romantic date night, serve it with a glass of red wine. Your family will love dipping crusty bread into the pot.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a low heat on the stove. Add a splash of milk to bring back the creaminess. Avoid the microwave as it can make the cheese rubbery. This dish does not freeze well, so enjoy it fresh.
Recipe Tips for Best Results
- Do not skip using a potato ricer for the smoothest base.
- Always use warm cream and butter to keep the potatoes light.
- Beat the cheese in a circular motion to develop the stretch.
- Use Yukon Gold potatoes for the best buttery flavor and texture.
- If you cannot find Tome Fraîche, try a mix of mozzarella and Gruyère.
- For a holiday twist, add a pinch of fresh nutmeg.
- Work quickly once the cheese is added to prevent cooling.
Ways to Switch It Up
- Add fresh thyme to the roasted garlic for a herbal note.
- Swap white pepper for cracked black pepper for more bite.
- Use roasted shallots instead of garlic for a milder flavor.
- Mix in a spoonful of Dijon mustard for a tangy kick.
Common Questions
What if I cannot find Tome Fraîche cheese?
You can substitute it with a blend of shredded mozzarella and mild white cheddar. This will give you a similar stretch and flavor. Just ensure the cheese is high quality for the best melting.
Can I make this ahead of time?
You can roast the garlic and peel the potatoes early. However, the final mixing should happen just before serving. The elastic texture is best when the cheese is freshly melted.
I hope this Aligot with Baked Garlic brings warmth to your winter table. It is a recipe that truly celebrates the joy of sharing a meal. Happy cooking!
— Lidia
Ingredients
- 1 kg Yukon Gold potatoes, peeled and cubed
- 1 whole head of garlic
- 1 tablespoon olive oil
- 100 g unsalted butter, cubed
- 150 ml heavy cream
- 400 g Tome Fraîche cheese, shredded
- 1 teaspoon sea salt
- 0.5 teaspoon white pepper
Instructions
- Preheat oven to 200°C (400°F). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 45 minutes until soft and caramelized.
- Place potatoes in a large pot of salted cold water, bring to a boil, and simmer for 20 minutes until fork-tender.
- Drain the potatoes and pass them through a ricer or food mill back into the pot over low heat to evaporate excess moisture.
- Squeeze the roasted garlic cloves from their skins, mash into a fine paste, and incorporate into the warm potatoes.
- Stir in the cubed butter and heavy cream using a wooden spoon until the mixture is completely smooth.
- Gradually add the shredded cheese in small batches, beating vigorously in a circular motion. Continue beating and lifting the spoon until the mixture becomes highly elastic and forms long, smooth ribbons.
- Season with additional salt and white pepper to taste and serve immediately while the cheese is hot.
