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Creamy Aligot Gruyere Potatoes
Recipes
Creamy Aligot Gruyere Potatoes
4 servings
45 minutes total

Ingredients

  • 3 ½ teaspoons kosher salt, divided
  • 2 large russet potatoes
  • 1 tablespoon garlic
  • 2 tablespoons chives
  • ¾ cup Gruyere cheese
  • ½ cup Parmesan cheese
  • 1 cup heavy cream
  • 3 oz salted butter

Steps

    1. Fill large stockpot with 3 quarts water. Stir in 3 teaspoon salt and bring to boil on high. Peel and medium dice potatoes. Mince garlic, and chop chives. Shred both cheeses.
    2. Add potatoes to pot of water and cook 22–24 minutes, or until soft.
    3. Combine in separate medium stockpot: cream, butter, and garlic; bring to simmer on medium. Drain potatoes (reserve 2 cups potato water) and add cooked potatoes to blender with warm cream mixture; blend until smooth. (Add potato water in 2 tablespoon intervals if mixture is to dry, until smooth.)
    4. Transfer potato mixture to medium saucepot and cook over medium, stirring constantly, until heated through. Stir in both cheeses and remaining ½ teaspoon salt. Remove from heat and continue stirring until cheese have melted; stir in chives and serve.

Amount per ¼ recipe serving: Calories 620, Total Fat 48g, Sat Fat 30g, Trans Fat 1.5g, Chol 145mg, Sodium 720mg, Total Carb 34g, Fiber 0g, Sugars 3g, Protein 15g, Calc 30%, Vitamin A 0%, Vitamin C 0%, Iron 10%