Original Recipe

Pommes Aligot

A rich, stretchy, smooth, and silky French dish, pommes aligot combines whipped potatoes and high-quality gourmet melted cheese to create the ultimate stick-to-your-ribs winter comfort food that will warm you from the inside out.


2 pounds Yukon Gold potatoes
1 stick unsalted butter, at room temperature
3/4 cups heavy cream
3 garlic cloves, minced
16 ounces grated Reny Picot Fontina
8 ounces grated Reny Picot Gouda
Salt and pepper


    1. Peel the potatoes and cut into 1-inch cubes. Place the potatoes in a large pot and cover with water. Cover and bring to a boil. Once boiling, uncover and reduce heat to a simmer. Cook the potatoes until fork-tender, about 15 minutes.
    2. Drain the potatoes and cool for about 5 minutes. Use a food mill, potato masher, or ricer to finely mash the potatoes, or pulse the potatoes into a purée in a food processor.
    3. Return the puréed potatoes to the pot and return the pot to medium heat. Add the butter, heavy cream, and garlic and stir until melted together.
    4. Add the Fontina and Gouda to the pot and beat them into the potatoes with a wooden spoon until the cheese and potatoes come together and have a stringy, elastic texture.
    5. Season with salt and pepper to taste and serve warm.