Pommes Aligot recipe for Thanksgiving by Chef Jeff Vucko

Travelle at The Langham offers a To-Go culinary option for those seeking to celebrate at home. Please visit: https://www.travellechicago.com/events/thanksgiving-dinner-at-home/

Here is the recipe for Jeff Vucko's Pommes Aligot. Enjoy!

Ingredients:-

4 cups potatoes
1 cup shredded mozzarella
1 cup shredded gruyere
4 tbsp butter
4 tbsp all purpose flour
4 cups milk
Confit Garlic Cloves
Chives
Salt
Pepper

POMMES ALIGOT
Step 1:
Cook the potatoes at 400F for 40-45 minutes until cooked.
Peel the potato if you are not a fan of the skin. Leave it on for more flavor.
Step 2:
Start your roux, melt the butter and whisk in the flour. Cook until a sandy paste forms and set it aside.
Step 3. Heat your milk and whisk in the roux. Keep stirring and controlling your heat to avoid scorching the bottom.
Step 4: Once you have a simple béchamel base, add the cheese a little at a time to create a mornay. This is where you can take the heat to very low, but make sure to melt your cheese into the mixture and avoid clumping.
Step 5: Use a ricer if possible to get your potatoes to an ideal texture. Plug in your kitchen aid or mixing appliance with the Paddle attachment. Mix the potatoes, confit garlic, chives, salt and pepper.
Step 6: Turn the Kitchen aid to speed 2 and drizzle in your cheesy mornay. Let the mixing go a little longer than you think to let the cheese fully incorporate and get super stringy.

TIME TO SERVE!

Tips: Use whatever cheese you would like. Seasoning is key with potatoes. Add more butter, bacon fat, etc. Leave the peels on the potatoes if you like them. You can even boil the potatoes.