Story Published:
Nov 8, 2007 at 2:15 PM PST
Story Updated:
May 3, 2010 at 2:25 PM PST
Pommes Aligot by: Chef Daisley Gordon
C A M P A G N E
Café & Wine Bar
www.campagnerestaurant.com
Served with house made chicken and wild mushroom sausage
Recipe makes side dish for 4 to 6 persons
Ingredients:
1 ½ # Yukon gold potatoes, peeled, cut into 1” pieces
3 cloves garlic, peeled, thinly sliced
Water, as needed
4 TBS butter
1/2 cup heavy cream
2 1/2 cups young Cantal cheese, grated
Sea salt
Procedure:
Add potatoes and sliced garlic to sauce pan and cover with water. Bring contents to boil and lower to simmer; then cook until potatoes are tender. Drain potatoes, being careful not to lose the garlic pieces. Pass potatoes and garlic through food mill over a bowl. Add half of heavy cream and all of butter to saucepan and heat to foaming. Add milled potatoes to cream and butter mixture and combine with wooden spoon. Cover with a lid or plate and hold in a warm place. Place nonstick pan on a medium high burner. Add remainder of heavy cream to pan and bring to simmer. Add grated cheese and stir until melted. Add reserved potatoes to nonstick pan and combine thoroughly with wooden spoon. The cheese and potatoes should be fully combined into a smooth slightly stringy mixture. Serve immediately.
2 quart sauce pan
1 wooden spoon/spatula
Food mill
Large nonstick pan
Hint: much of the recipe can be done ahead. Peel and cut potatoes and store in water in the refrigerator. This is ok up to two days ahead. Grate cheese and store in container or plastic bag. Also, have all ingredients ready when you are beginning the procedure and make sure other components of the dish are set. This potato dish is best consumed fresh and hot.
Wine recommendation: Syrah, the young upstart out of Washington State. Little less tannic than a cabernet sauvignon.
This happens to the red varietal of the Northern Rhône region.
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