Cheesy Potato Stretch (Aligot)
Buttery mashed potatoes stretched with melted cheese until they're silky and pull into long, gorgeous strands. A French dinner dream that feels restaurant-fancy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 548
- Protein
- 22g
Ingredients
- 2 lbs russet potatoes
- 2 cups gruyère cheese, grated
- 4 tbsp butter
- ¾ cup whole milk, warmed
- 2 clove garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp Dijon mustard
Instructions
- 1
Peel potatoes, cut into 1-inch chunks, and boil in salted water until fork-tender, ~12 minutes.
- 2
Drain potatoes well. Heat butter and garlic in the same pot over medium-low for 30 seconds until fragrant.
- 3
Return potatoes to pot. Mash roughly, then add warm milk, thyme, and mustard—stir to combine.
- 4
Add gruyère in handfuls, stirring after each addition until completely melted and silky smooth.
- 5
Season with salt and pepper. The mixture should stretch in long strands when you lift a spoonful.
- 6
Serve immediately in a warm bowl, drizzling any extra stretchy cheese on top.
Tools you’ll need
- large pot
- wooden spoon
- potato masher
- box grater or microplane
- measuring cups
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