POTATOES WITH CHEESE RECIPES

Name: Aligot (Mashed Potatoes With Cheese)
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pound russet potatoes, peeled and quartered; 1/4 pound cold, unsalted butter, cut into 1/2-inch cubes; 1/2 cup cream, heated; 1/2 pound Comté or Gruyère cheese, grated; Salt to taste

ALIGOT (MASHED POTATOES WITH CHEESE) RECIPE - NYT COOKING

Aligot (Mashed Potatoes With Cheese) Recipe - NYT Cooking image

Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.

Provided by Tejal Rao

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound russet potatoes, peeled and quartered
1/4 pound cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup cream, heated
1/2 pound Comté or Gruyère cheese, grated
Salt to taste

Steps:

Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Nutrition Facts : @context http//schema.org, Calories 630, UnsaturatedFatContent 17 grams, CarbohydrateContent 22 grams, FatContent 52 grams, FiberContent 1 gram, ProteinContent 20 grams, SaturatedFatContent 32 grams, SodiumContent 531 milligrams, SugarContent 2 grams, TransFatContent 1 gram

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE RECIPE | …

Baked eggs with potatoes, mushrooms & cheese recipe | … image

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

Provided by Katy Greenwood

Categories Brunch, Dinner, Starter

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Nutrition Facts : Calories 493 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.9 milligram of sodium

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