Explore Guides

Sign In

Sign In with Facebook or Twitter

Or use your email address

Create an Account Forgot Password?

How to Make Pomme Aligot

Start the Guide ›

by Chez Fred

355 Likes

5.9k Views

Step 1 of 82

Go for a walk.

Go for a walk.

Step 2 of 82

Have some ice cream.

Have some ice cream.

Step 3 of 82

Stop by Murray's. They know cheese.

Stop by Murray's. They know cheese.

Step 4 of 82

Great selection...

Great selection...

Step 5 of 82

In the traditional recipe they use tomme d'auvergne. Fail to find that just buy other kind of cheese. Ask questions. Use a Melting cheese like raclette, gruyere, fontina or cheddar.

In the traditional recipe they use tomme d'auvergne. Fail to find that just buy other kind of cheese. Ask questions. Use a Melting cheese like raclette, gruyere, fontina or cheddar.

Step 6 of 82

Buy some potatoes.. The Yukon gold works perfectly. Thin skin. Choose the smallest ones.

Buy some potatoes.. The Yukon gold works perfectly. Thin skin. Choose the smallest ones.

Step 7 of 82

Watch a little bit of New Jersey.

Watch a little bit of New Jersey.

Step 8 of 82

Get your spuds out of the bag.

Get your spuds out of the bag.

Step 9 of 82

Wash them

Wash them

Step 10 of 82

Fill the pot with cold water

Fill the pot with cold water

Step 11 of 82

Add the potatoes with skin on.

Add the potatoes with skin on.

Step 12 of 82

Bring it to a boil.

Bring it to a boil.

Step 13 of 82

Patience is a virtue

Patience is a virtue

Step 14 of 82

When the water stars bubbling.

When the water stars bubbling.

Step 15 of 82

Reduce the heat to a gentle simmer.

Reduce the heat to a gentle simmer.

Step 16 of 82

It's going to take a while. Depending on the size of the potato

It's going to take a while. Depending on the size of the potato

Step 17 of 82

Don't rush them.

Don't rush them.

Step 18 of 82

If the water comes down just add more. Enough to cover them.

If the water comes down just add more. Enough to cover them.

Step 19 of 82

Simmer

Simmer

Step 20 of 82

Some milk, mucho butter, cheese, crème fraîche.

Some milk, mucho butter, cheese, crème fraîche.

Step 21 of 82

They shouldn't open up but sometimes it happens. We will be ok. Just don't boil them too much.

They shouldn't open up but sometimes it happens. We will be ok. Just don't boil them too much.

Step 22 of 82

If you have 500grs of potato you will need 250grs of cheese. Or more if you really like it.

If you have 500grs of potato you will need 250grs of cheese. Or more if you really like it.

Step 23 of 82

Take the rims off

Take the rims off

Step 24 of 82

Grate it.

Grate it.

Step 25 of 82

Check your potatoes. Just poke a knife and it should go trough very easily.

Check your potatoes. Just poke a knife and it should go trough very easily.

Step 26 of 82

Take them out. It's very important to choose same size potatoes so they cook evenly.

Take them out. It's very important to choose same size potatoes so they cook evenly.

Step 27 of 82

Parchment.

Parchment.

Step 28 of 82

A sifter or potato ricer or whatever you want to use to mash the potatoes.

A sifter or potato ricer or whatever you want to use to mash the potatoes.

Step 29 of 82

Peel the potatoes

Peel the potatoes

Step 30 of 82

You can use a towel if you can't handle the heat.

You can use a towel if you can't handle the heat.

Step 31 of 82

All of them.

All of them.

Step 32 of 82

Cut some pieces.

Cut some pieces.

Step 33 of 82

Season with salt, pepper and olive oil

Season with salt, pepper and olive oil

Step 34 of 82

Snack

Snack

Step 35 of 82

Pass/mash the potatoes

Pass/mash the potatoes

Step 36 of 82

Quick.. You want them too be hot.

Quick.. You want them too be hot.

Step 37 of 82

You can snack the skin too.

You can snack the skin too.

Step 38 of 82

Looks good.

Looks good.

Step 39 of 82

Fold.

Fold.

Step 40 of 82

Back in a pot.

Back in a pot.

Step 41 of 82

Peel the garlic.

Peel the garlic.

Step 42 of 82

You can chop it and add to the potatoes or just bring the milk to a boil with it.

You can chop it and add to the potatoes or just bring the milk to a boil with it.

Step 43 of 82

Low heat... If needs a little bit.

Low heat... If needs a little bit.

Step 44 of 82

Some milk.

Some milk.

Step 45 of 82

Mix

Mix

Step 46 of 82

Make sure your butter is at room temperature.

Make sure your butter is at room temperature.

Step 47 of 82

Butter.. Mix.

Butter.. Mix.

Step 48 of 82

More milk.

More milk.

Step 49 of 82

Mix...

Mix...

Step 50 of 82

Butter.

Butter.

Step 51 of 82

Snack.

Snack.

Step 52 of 82

Mix

Mix

Step 53 of 82

Crème fraîche.

Crème fraîche.

Step 54 of 82

Yummy.

Yummy.

Step 55 of 82

Some olive oil.

Some olive oil.

Step 56 of 82

Almost the last mix.

Almost the last mix.

Step 57 of 82

Season with salt. Pepper if you want.

Season with salt. Pepper if you want.

Step 58 of 82

Taste.

Taste.

Step 59 of 82

Finish your snack.

Finish your snack.

Step 60 of 82

Pomme pure.

Pomme pure.

Step 61 of 82

To make the aligot you just add the cheese.

To make the aligot you just add the cheese.

Step 62 of 82

Mix.

Mix.

Step 63 of 82

Make sure the fire is off at this point. Check the consistency

Make sure the fire is off at this point. Check the consistency

Step 64 of 82

Add more cheese.

Add more cheese.

Step 65 of 82

Mix.

Mix.

Step 66 of 82

You shouldn't need to but if you want a little more loose just add some warm milk.

You shouldn't need to but if you want a little more loose just add some warm milk.

Step 67 of 82

Very rich.

Very rich.

Step 68 of 82

Season accordantly to your taste.

Season accordantly to your taste.

Step 69 of 82

Some salad so you don't feel so bad.

Some salad so you don't feel so bad.

Step 70 of 82

It's ok to use the toaster.

It's ok to use the toaster.

Step 71 of 82

Serve it.

Serve it.

Step 72 of 82

Add some to a toast.

Add some to a toast.

Step 73 of 82

Some Jamon. Salt and pepper.

Some Jamon. Salt and pepper.

Step 74 of 82

Make two.

Make two.

Step 75 of 82

Enjoy.

Enjoy.

Step 76 of 82

And you don't need to eat everything.

And you don't need to eat everything.

Step 77 of 82

Save some for the next day.

Save some for the next day.

Step 78 of 82

It will get stiff.

It will get stiff.

Step 79 of 82

Just heat it up with some milk. Do not use microwave.

Just heat it up with some milk. Do not use microwave.

Step 80 of 82

And yes. You can add more cheese.

And yes. You can add more cheese.

Step 81 of 82

Serve it again.

Serve it again.

Step 82 of 82

Thank you again for doing it at home. Feel free to send your experiments to @frederico on twitter or Instagram.

Thank you again for doing it at home. Feel free to send your experiments to @frederico on twitter or Instagram.

You're Done!

Start over

This guide was made by:

Chez Fred

New York, NY

Explore more great guides:

Food

Roast Sunchokes

How to Roast Sunchokes

81

14

2.2k

Food

Soft Boil an Egg

How to Soft Boil an Egg

142

7

2.4k

Desserts

Make Tarte Tatin

How to Make Tarte Tatin

163

12

3.4k

Food

Cook Delicious Hong Shao Rou (Pork Belly)

How to Cook Delicious Hong Shao Rou (Pork Belly)

29

0

144

Food

Make Roasted Salsa

How to Make Roasted Salsa

28

2

260

Food

Make Chicken Tostadas

How to Make Chicken Tostadas

16

0

112

Tweet

Share:

Leave a Comment

Great! 😀

Bernard Betts 7 months ago

I always enjoy and look forward to your guides!

Victoria Abel 7 months ago

That was awesome. Ps- we're WV neighbors :)

Jess Seilheimer 8 months ago

:-D that was enjoyable. Next I'll have to watch the videos with sound and a bowl of potatoes.

Angel Peterson 8 months ago

Great guide to yummi food, or should I say art ;-)?!

Dimitar Penev 8 months ago

Wonderful as always, exquisite hand-made food :)

Irina Romanova 8 months ago

Wow c'est déliceux

Tim Macomber 8 months ago

Load More

Yokon gold

Tomme D'auvergne

Butter

Creme fraîche

Garlic

Milk

Olive oil

Download
Explore Guides
Blog
About
FAQ
Contact Us
Terms
Privacy

©2013 Heavy Bits, Inc. | All guides ©2013 their respective authors

Sign In

Or use your email address

Create an Account Forgot Password?

Create a New Account

Join Snapguide and share what you know. Already have an account? Sign in here.

Why be old fashioned?
It's easier to sign in with:

By submitting this form you agree to Snapguide's
Terms of Service & Privacy Policy