Aligot Gratin (Potato and Cheese Purée)
Adapted from Gourmet. Aligot is a specialty of the town of Aubrac in southern France. Puréed potatoes are mixed with a local cow's milk cheese. We have substituted our freshly made DLM Homemade Mozzarella to give the dish a similar consistency.
|1¾ lbs russet potato|
|3 Tbsp unsalted butter, softened|
|4 cloves garlic, minced|
|¾ cup milk|
|1 lb DLM Homemade Fresh Mozzarella, chopped fine|
|Sea salt and white pepper|
|2/3 cup heavy (whipping) cream, chilled|
|2 Tbsp prepared horseradish, drained|
In a large saucepan, combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled. Peel potatoes and return to pan. Mash potatoes with a potato masher. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon until fluffy and heated through, about 2 minutes. Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with a spoon. Pour aligot into a buttered 8-cup gratin dish. (Aligot may be prepared up to this point one day ahead and refrigerated covered. Bring aligot to room temperature before proceeding with recipe.)
In a bowl with an electric mixer, beat cream until it holds soft peaks. Beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 3 to 4 minutes.
Makes 8 servings
Per serving: 362 calories; 24g total fat; 16g saturated fat; 85mg cholesterol; 118mg sodium; 22g total carbohydrates; 14g protein;