@@rooturajpatel5621 1/2 Butter or lard , 1/2 cup Heavy cream, 1/2 cup Milk season accordingly, you can go extra fancy by making bechamel to top off the mash and aligot is best paired with a tender roast
It’s a bit misleading tho. It looks like a lot of salt which it is but when you cook for yourself you have control over seasoning. It’s better to season to taste tho and he could’ve over done it. Lastly you need to to keep balance in mind meaning that you’d have that for dinner but over the course of the day you eat more fruits and vegetables to stay hydrated. It’s honestly a whole debate that I’d love to have lol
Honestly for me it depends on the brand of salt, some brands have such un-salty salt in my country that I won't even taste it if I don't do it like the chef did in this short (crazy thing to say, I know). So in that case, if I read a recipe that asked for a pinch of salt, I'd put 1-3 tablespoons depending.
He completely made the street food version of Pomme Aligot, which has an extreme amount of cheese where the texture becomes like glue and is normally served with sausages, the "Fine dining verison" which this tiktok know nothing tried to call this has a completely different texture better served with normal fine dining dishes.
@@marcosneves6146 potato aligot is pretty simple though, you don't need much to make it good. What he added to the potato was just cheese and a milk/cream butter mixture that looked like it had thyme in it.
Huge Respect to Chef for not adding 10+ more ingredients and topping it off with Caviar, Gold or Reduced Expensive wine. Simple ingredients, simple dish, elegantly made.
OMG ! As a French person I'm so glad to see this mentioned in a foreign video ! This is a typical dish from the South of France. A hidden gem. The traditional cheese used for it is the tomme d'Aubrac. My dad's side of the family is from this region and I would eat this all the time as a child. I'd say you got the consistency pretty right. The longer the thread you get when lifting the spoon, the better. It's typically eaten as a side dish with meat but using the peels as fries is a pretty good idea. Cheers !
@@Sphynx00 In France it is a traditional recipe. It’s interesting that she traveled to the United States but not really surprising this recipe exists since the 12th century in France. What kind of cheese do you put in it? 😊
To people talking about the "pinch of salt", It's because the starch in potatoes absorbs the salt and when its boiled the starch is lost so it's not as salty
For those who wonder, it is called Alligot and it's from Aubrac in France. And if you want other ideas with potato and cheese from France, you can try Tartiflette from Savoy, Truffade from Cantal or Welsh from North. These are all divinely good.
I absolutely love to cook, I'm Puerto Rican, Jamaican, & white American! So, I cook a lot of different dishes! I love this video, I'm definitely going to attempt this! I do wished my husband was a chef and not a mechanical engineer! 😂😂😂 I absolutely love my husband, but he's spoiled with all my cooking! He does take me to amazing restaurants and that's his way of cooking for me! 😂
During the Great Depression (1929-1941), my grandmother made certain food waist was at a minimum. One of the favorite treats for the family of 9 were crisp fried potato peels. Gram always reminded the grandchildren to wash the potatoes thoroughly before peeling as well as to thoroughly rinse the peels in cold water after . Then they were tossed to dry and finished drying on large linen dish towels. A labor of love no matter which generation was lending a hand. The last time we were all together was 1981 Dec, , 28 of us. It was grand. By the way, no mayo or ketchup, we had freshly ground pepper & salt with a drizzle to Gram’s Balsamic vinegar reduction. Made with the pan dripping’s of a meat or bird. Apologies at 77 I’m reminiscing. I am recalling the smells and sounds of the kitchen and then the flavors.
Don't apologize. This was one of the best things I've read all day. You have a style that really resonates. Time spent woth loved ones is the best time.
@@arjanarendse1451 makes sense, bechamel is just milk and butter thickened with flour so it's exactly what you would add to potatoes anyway, easy way to speed up making potatoes if you already have bechamel sitting around
@@slabbinonspokezz2375 Not everyone is aware that potato peels are edible. People don't eat the peels of most fruits and veggies, and unless you're buying fresh potatoes they're going to come already peeled and cut. So yeah.
@ButterflyScarlet so yeah what. Using the end slice of bread would be considered a life hack 😆. Not being aware still isn't an excuse for being illiterate about something the vast majority of people know.
We had this for lunch in France at the schools cafeteria. They had a chef making a giant batch outside. It was and still are the best potato aligot I’ve ever had. I’ve never been able to replicate it.
@@KE-yq2eg it’s pretty normal for them actually. I went there for a month, it was part of an exchange program. They stayed with me for a month after. Imagine their faces when they saw what my American public school had lol
The secret is having a very fresh cheese, quite difficult to find in the USA (OK quite judgemental fromme😇). I would say, see if you have fresh milky products near you. You may find something close enough to replicate the dish. But be aware, mixing and melting the cheese 8n the puree is a physical exercise that take a few minutes 😂
Friee potato skin are underrated, used to collect the skin from peeling 2-3 bags of potatoes and fried it with light AP flour and salt, gave it away to other staff or pack it in paper and share it with other resto staff😂. Those things tied us together.
@@jofaminialagao1546I would say just washing your potatoes (and scrubbing them if they're really dirty) would be enough, for me at least. If you want them really clean you could also soak them in salt or vinegar water for a couple of minutes but that might affect the taste.
Yeah but that's not all going straight into the potatoes. That was probably like half a tablespoon into, what, a gallon, gallon and a half of water? They probably could have taken more salt tbh
@@75PERCENTCOPPER also the skin contains poisons, thats the reason we dont eat them. It's just another of these garbage claims that it "is healthy" or "a superfood". Also i think lazy american's want also to sell their garbage to the people for more money! xD
See this is why I save the potato peels but my dad always throws them out 😂 I’m gonna show him this video next time he does this and tell him it’s what professional chefs do lmao
When I was making coleslaw as a chef at a restaurant we had a 5kg tub of salt, I accidentally knocked the entire contents into the 20kilo slaw mix, i said to the other chef "ughh it's just a pinch of salt right?" 😂😅
Authentic aligot is made with half potato half fresh tome of cantal/salers cheese and it’s one of my favourite dishes. It’s not something I would call fancy as it originates from the countryside and is meant to be comforting. It brings back childhood memories haha
@@Pseudomonasammm no, I think it’s more a scale of ‘lots of work was done on this food item’ is fancy in the US whereas in Europe they define fancy as ‘peasants didn’t eat this’ Besides, potatoes are American. 😂
@@PseudomonasaWhile I do agree, this is not a universal concept and doesn’t apply in this particular *instance. Perhaps the only “fancy” part about it is the technique/process because it’s glorified cheesy mashed potatoes. Which isn’t considered fancy, even to our most destitute in society. We have come to understand that everywhere has bad areas/quality obviously. And as someone else has already pointed out, the potato is a true American staple, I mean, we have an entire state known for its potatoes lmao. *edited to add word
Whoa, hold up! Do you know who that chef is? I think they deserve some major credit for that amazing video! Let's give them the recognition they deserve!
c'est pas de l'aligot c'est de la pomme de terre avec du fromage probablement assez bas de gamme, l'aligot c'est avec de la tomme fraîche d'Auvergne et ca ne ressemble pas du tout au fromage utilisé dans la video.
My partners favourite version of my potatoes is parboil them, let them dry out on a tray, sage butter on the potatoes, in the oven making sure to coat the spuds every so often and pop them out. Crispy AF on the outside, whilst fluffy on the inside.
@@TeXasDadBod the choice of cheese for the aligot is capital in order to make it properly and get the best flavour (according to the original recipe) That's why he's picky about it, but in fact it's not that much of a crime to use another cheese if you don't have the one for the traditional recipe, earth's not going to explode for that
@@TeXasDadBodI mean that’s the whole point of a recipe, you gotta get the Hood ingrdients + we know the us aren’t famous for their cheese lmao. You wouldn’t make a raclette with cheddar, nor a tartiflette or any meal from Savoie. If you make a burger, change the cheese and it becomes a different burger, cheese is important as much as any other ingredient, that’s not being picky
@@TeXasDadBodI mean I get you but the choice of cheese matters. A classic American cheeseburger wouldn’t be the same with Comte or Roquefort cheese. Nachos wouldn’t be the same with goat cheese. The ingredients matter especially in such a simple dish.
