Nice recipe, but between the use of sweet potatoes and "swiss" mountain cheeses, it's no longer aligot. Cantal may be the easiest-to-find of traditional aligot cheeses. Just make sure it's on the younger and softer side rather than aged and hard.
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Can one use regular potatoes for this? I can't have sweet potatoes in the house because my husband is deathly allergic. Thanks.
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but of course. this recipe is a riff on real aligot, which made with white potatoes.
This sounds like something from the SNL sketch "The Lov-ahs" with Rachel Dratch and Will Ferrell. "I first saw aligot potatoes, a dish from the wind-swept Aubrac plateau in France, being whipped up tableside at a restaurant in the Auvergne. "
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Sounds amazing!
I am against melting cheese for any dish, as I believe melting denatures this noble product. For pommes aligot, I would hesitate to use a mixture of "Gruyère, Emmenthaler, Saint-Nectaire, Tomme de Savoie", particularly as Tomme de Savoie is a rather tasteless cheese. I would cover an ordinary potato purée with a good layer of grated either French Cantal de Salers, or Swiss Sbrinzer, and enjoy it.
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@Tuvw Xyz
"I am against melting cheese for any dish"
Sounds like someone who has never had raclette.
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@ Eric EU
Oh, yes, I have had plenty of raclette or fondue, and I still stick by my judgement.
Pizza
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