Aligot Gratin

1. 1

   In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes.

2. 2

   Drain potatoes.

3. 3

   Return potatoes to pan and heat over low heat, shaking pan, until dry.

4. 4

   Cool potatoes until they can be handled.

5. 5

   Peel potatoes and force through a ricer or medium disk of a food mill into pan.

6. 6

   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.

7. 7

   Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with spoon.

8. 8

   Divide aligot among 6 buttered 1-cup shallow gratin dishes or one 6-cup buttered gratin dish.

9. 9

   Aligot may be prepared up to this point 1 day ahead and chilled, covered.

10. 10

    Bring aligot to room temperature before proceeding with recipe.

11. 11

    Preheat broiler.

12. 12

    In a bowl with an electric mixer beat cream until it holds soft peaks and beat in horseradish and salt to taste.

13. 13

    Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.