Brit + Co Guides Logo
STEPS
INGREDIENTS

Go for a walk.

Go for a walk.

Have some ice cream.

Have some ice cream.

Stop by Murray's. They know cheese.

Stop by Murray's. They know cheese.

Great selection...

Great selection...

In the traditional recipe they use tomme d'auvergne. Fail to find that just buy other kind of cheese. Ask questions. Use a Melting cheese like raclette, gruyere, fontina or cheddar.

In the traditional recipe they use tomme d'auvergne. Fail to find that just buy other kind of cheese. Ask questions. Use a Melting cheese like raclette, gruyere, fontina or cheddar.

Buy some potatoes.. The Yukon gold works perfectly. Thin skin. Choose the smallest ones.

Buy some potatoes.. The Yukon gold works perfectly. Thin skin. Choose the smallest ones.

Watch a little bit of New Jersey.

Watch a little bit of New Jersey.

Get your spuds out of the bag.

Get your spuds out of the bag.

Wash them

Wash them

Fill the pot with cold water

Fill the pot with cold water

Add the potatoes with skin on.

Add the potatoes with skin on.

Bring it to a boil.

Bring it to a boil.

Patience is a virtue

Patience is a virtue

When the water stars bubbling.

When the water stars bubbling.

Reduce the heat to a gentle simmer.

Reduce the heat to a gentle simmer.

It's going to take a while. Depending on the size of the potato

It's going to take a while. Depending on the size of the potato

Don't rush them.

Don't rush them.

If the water comes down just add more. Enough to cover them.

If the water comes down just add more. Enough to cover them.

Simmer

Simmer

Some milk, mucho butter, cheese, cr\u00e8me fra\u00eeche.

Some milk, mucho butter, cheese, crème fraîche.

They shouldn't open up but sometimes it happens. We will be ok. Just don't boil them too much.

They shouldn't open up but sometimes it happens. We will be ok. Just don't boil them too much.

If you have 500grs of potato you will need 250grs of cheese. Or more if you really like it.

If you have 500grs of potato you will need 250grs of cheese. Or more if you really like it.

Take the rims off

Take the rims off

Grate it.

Grate it.

Check your potatoes. Just poke a knife and it should go trough very easily.

Check your potatoes. Just poke a knife and it should go trough very easily.

Take them out. It's very important to choose same size potatoes so they cook evenly.

Take them out. It's very important to choose same size potatoes so they cook evenly.

Parchment.

Parchment.

A sifter or potato ricer or whatever you want to use to mash the potatoes.

A sifter or potato ricer or whatever you want to use to mash the potatoes.

You can use a towel if you can't handle the heat.

You can use a towel if you can't handle the heat.

All of them.

All of them.

Cut some pieces.

Cut some pieces.

Season with salt, pepper and olive oil

Season with salt, pepper and olive oil

Snack

Snack

Quick.. You want them too be hot.

Quick.. You want them too be hot.

You can snack the skin too.

You can snack the skin too.

Looks good.

Looks good.

Fold.

Fold.

Back in a pot.

Back in a pot.

Peel the garlic.

Peel the garlic.

You can chop it and add to the potatoes or just bring the milk to a boil with it.

You can chop it and add to the potatoes or just bring the milk to a boil with it.

Low heat... If needs a little bit.

Low heat... If needs a little bit.

Mix

Mix

Make sure your butter is at room temperature.

Make sure your butter is at room temperature.

More milk.

More milk.

Mix...

Mix...

Butter.

Butter.

Snack.

Snack.

Mix

Mix

Cr\u00e8me fra\u00eeche.

Crème fraîche.

Some olive oil.

Some olive oil.

Season with salt. Pepper if you want.

Season with salt. Pepper if you want.

Taste.

Taste.

Finish your snack.

Finish your snack.

Pomme pure.

Pomme pure.

To make the aligot you just add the cheese.

To make the aligot you just add the cheese.

Mix.

Mix.

Make sure the fire is off at this point. Check the consistency

Make sure the fire is off at this point. Check the consistency

Add more cheese.

Add more cheese.

You shouldn't need to but if you want a little more loose just add some warm milk.

You shouldn't need to but if you want a little more loose just add some warm milk.

Season accordantly to your taste.

Season accordantly to your taste.

Some salad so you don't feel so bad.

Some salad so you don't feel so bad.

It's ok to use the toaster.

It's ok to use the toaster.

Serve it.

Serve it.

Add some to a toast.

Add some to a toast.

Some Jamon. Salt and pepper.

Some Jamon. Salt and pepper.

Make two.

Enjoy.

Enjoy.

And you don't need to eat everything.

And you don't need to eat everything.

Save some for the next day.

Save some for the next day.

Just heat it up with some milk. Do not use microwave.

Just heat it up with some milk. Do not use microwave.

And yes. You can add more cheese.

And yes. You can add more cheese.

Serve it again.

Serve it again.

Thank you again for doing it at home. Feel free to send your experiments to @frederico on twitter or Instagram.

Thank you again for doing it at home. Feel free to send your experiments to @frederico on twitter or Instagram.

  • Yokon gold
  • Tomme D'auvergne
  • Butter
  • Creme fraîche
  • Garlic
  • Milk
  • Olive oil