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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Aligot gratin with horseradish cream Peasant ingenuity triumphs in this simple, soul-satisfying dish from France's mountainous Auvergne region. It's the perfect foil for grilled or roasted meat. Ingredients:
2 pounds yukon gold potatoes (6 medium) |
4 garlic cloves |
1 1/4 teaspoons salt |
3 tablespoons unsalted butter, softened |
3/4 cup whole milk |
3/4 pound cantal or gruyère cheese, coarsely grated on large holes of a box grater (5 cups) |
1/2 teaspoon black pepper |
2/3 cup chilled heavy cream |
2 tablespoons drained bottled horseradish |
Directions:
1. Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
2. Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
3. When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.
4. Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
5. Transfer potato mixture to baking dish, smoothing top.
6. Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.
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