cooking · side dish
Aligot (Cheese-Stretched Mashed Potato)
From a video by Como faz · 5 min watch
Aligot is a rich and creamy mashed potato dish stretched with melted cheese, creating a silky, pull-apart consistency. This version uses a combination of gruyere and minas padrão cheeses for optimal stretchiness and flavor.
side dishcomfort foodFrench-inspiredBrazilian
Source video — Como faz on YouTube
From the creator
Total time
~30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 4 servings
- 500 g potato
- 170 g gruyere cheese
- 170 g minas padrão cheese
- 200 ml fresh cream
- 2 tbsp unsalted butter
- salt, to taste
Preparation
- Step 1Peel the potatoes and place them whole in boiling salted water. Cook until they are very tender and easily pierced.
- Step 2Transfer the cooked potatoes to a bowl and mash while still hot using a potato masher or ricer.
- Step 3Pass the mashed potatoes through a fine sieve while still hot to achieve a smooth, velvety texture.
- Step 4Transfer the sieved potatoes to a saucepan and add the fresh cream. Mix until well combined.
- Step 5Add the cold butter to the mixture and stir vigorously. Season with salt, being very careful as the cheeses already contain salt.
- Step 6Reduce heat to low. Add the gruyere and minas padrão cheeses gradually, stirring constantly with each addition. Continue stirring until the mixture reaches the desired stretchy, pull-apart consistency.
- Step 7Serve immediately while hot. Aligot hardens as it cools, so it must be eaten right away for the best texture.
Notes
- The stretchiness of aligot depends on the cheese used - gruyere provides good pulling consistency
- Do not add too much cheese or the dish becomes too heavy
- Be careful with salt - the cheeses already contain salt and it cannot be corrected if over-salted
- This dish should be made and eaten immediately, as it hardens when cooled
- The fine sieving step is essential for a smooth, velvety texture