Aligot Gratin Recipe

1. 1

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

2. 2

   Drain potatoes.

3. 3

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

4. 4

   Cold potatoes till they can be handled.

5. 5

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

6. 6

   Add in butter, garlic, and lowfat milk and cook mix over moderately low heat, beating constantly with a wooden spoon, till fluffy and heated through, about 2 min.

7. 7

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

8. 8

   Divide aligot among 6 buttered 1-c. shallow gratin dishes or possibly one 6-c. 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 till 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 till golden brown, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.