Aligot

Makes 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients

1 lb. Yukon Gold potatoes, peeled and cubed

3 tbsp. butter, melted

1/2 c. heavy cream, warmed

8 oz. Gruyère AOP or similar alpine cheese, grated

A dash of white pepper

A dash of grated nutmeg (optional)

Sea salt to taste

Special equipment - a potato ricer (it makes the boiled potatoes incredibly smooth and rich)

Directions

1. Place the potatoes in cold, well-salted water. Turn heat to medium-high and simmer potatoes until they are tender, approximately 20-25 minutes. Remove from heat and drain. Return to pot.

2. When cooled slightly, press the potatoes through the ricer back into the pot.

3. Return the heat to low. Add the melted butter, salt, pepper, and nutmeg (if using) and stir to thoroughly incorporate.

4. Add the warmed cream, and stir potatoes to thoroughly blend into the mixture.

5. In handfuls, add the grated cheese to the mixture. Stir vigorously (REALLY vigorously) to incorporate. The mixture will eventually become almost doughy, pulling away from the sides of the pot when stirred.

6. Once it’s completely mixed in, serve hot or warm.

Enjoy!