Pommes Aligot: the Cheesy Potato Dish Chef Elana Loves

Are there two more perfect foods on this earth than mashed potatoes and melty cheese? I don’t think so! Here, the two are combined for the most decadent, ooey gooey dish—pommes aligot. The melted gruyere and mozzarella get vigorously stirred into the creamy mashed potatoes to create the perfect hybrid texture and flavor. I dream of serving these as a main dish, but you can try them on the side of a roasted chicken breast or pan seared steak, too.


4 pounds yukon gold potatoes
2 sticks unsalted butter (8oz)
1.5 cups heavy cream
2 pounds shredded gruyere
1 pound shredded fresh mozzarella
salt and pepper


Cut butter into 1-inch pieces and set out to soften. Let cream come to room temperature.

Peel potatoes and cut into 1-inch dice. Place in a large pot and cover with cold water. Bring to a boil over high heat and add 3 generous pinches of salt. Reduce heat to medium high and simmer until potatoes are tender and easily pierced with the tip of a knife, about 15 minutes.

Drain potatoes and press through a ricer or a food mill. Return to pot and place over very low heat. Add butter and cream and stir until well combined and smooth.

Add shredded gruyere and mozzarella to pot and stir vigorously with a wooden spoon. Keep stirring until the potatoes and cheese combine to create a stretchy, elastic texture.

Taste and add salt and pepper as needed. Serve warm.

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