Aligot Gratin

(serves 6)

1 3/4 pounds bak­ing pota­toes
3 tbsps unsalted but­ter, room tem­per­a­ture
4 gar­lic cloves, minced
3/4 cup milk
1 pounds fresh moz­zarella, chopped fine
1/4 cup grated Pecorino cheese

(optional top­ping)
2/3 cup chilled heavy cream
2 tbsps drained bot­tled horseradish

Peel and boil pota­toes until cooked through and soft, about 40 min­utes. Drain and mash with but­ter, gar­lic, milk and moz­zarella over a low heat until the moz­zarella melts into long elas­tic strands.

Either divide the aligot into six but­tered 1-cup gratin dishes, or one large 6-cup gratin dish. Top with grated Pecorino. Bake at 350F (180 C) for 20 min­utes, or add optional top­ping by whip­ping the heavy cream, mix­ing it with horse­rad­ish and spread­ing over the aligot. Put under a broiler until golden, about 4 minutes.

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