Pommes Aligot

0
Serves 1
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Directions

  1. 1Boil the potatoes until tender.
  2. 2Boil the potatoes until tender.
  3. 3Boil the potatoes until tender.
  4. 4Pass the boiled potatoes through a ricer.
  5. 5Pass the boiled potatoes through a ricer.
  6. 6Pass the boiled potatoes through a ricer.
  7. 7Prepare the herb cream sauce by melting butter in a pan and adding cream and herbs.
  8. 8Prepare the herb cream sauce by melting butter in a pan and adding cream and herbs.
  9. 9Prepare the herb cream sauce by melting butter in a pan and adding cream and herbs.
  10. 10Strain the herb cream sauce and mix it with the riced potatoes.
  11. 11Strain the herb cream sauce and mix it with the riced potatoes.
  12. 12Strain the herb cream sauce and mix it with the riced potatoes.
  13. 13Cook the mixture over low heat until it becomes sticky and thickened.
  14. 14Cook the mixture over low heat until it becomes sticky and thickened.
  15. 15Cook the mixture over low heat until it becomes sticky and thickened.
  16. 16Add grated Gruyère cheese in batches, stirring until stringy.
  17. 17Add grated Gruyère cheese in batches, stirring until stringy.
  18. 18Add grated Gruyère cheese in batches, stirring until stringy.

Ingredients

  • 1 potatoes
  • 1 potatoes
  • 1 potatoes
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 5 sprigs rosemary
  • 5 sprigs rosemary
  • 5 sprigs rosemary
  • 5 sprigs sage
  • 5 sprigs sage
  • 5 sprigs sage
  • 5 sprigs thyme
  • 5 sprigs thyme
  • 5 sprigs thyme
  • 2 cups gruyere cheese
  • 2 cups gruyere cheese
  • 2 cups gruyere cheese
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

potspoonwhiskricer