If you can’t dine-in for these cheesy potatoes, keep watching and see how you ca…

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If you can’t dine-in for these cheesy potatoes, keep watching and see how you can make aligot at home! 😱 🧀
FULL RECIPE: https://tasty.co/recipe/aligot-cheesy-potatoes

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Categories: Tasty

25 comments

  1. Kimberly Pleasant said on December 6, 2017 Reply

    Looks interesting. Oh and they didn’t press those potatoes through a strainer they use a rice press. I just seen this tip on the Chew.

  2. Savanna Rodrigue said on December 6, 2017 Reply

    Obviously from the comments it’s most certainly not made with Swiss cheese but for someone who is not going to spend a fortune on the right kind of cheese and hates Swiss cheese what would be a good substitute?

  3. Jane Jett said on December 6, 2017 Reply

    Georgia this just reminds me of that woman on the freaky eaters show that only ate potatos with grated cheese melted on them and gagged when she tried to eat the broccoli

  4. Alain Destresse said on December 6, 2017 Reply

    I remember having it multiple times growing up in the south of France. No Swiss cheese, tomme fraiche and it’s delicious!

  5. Brandon Perryman said on December 6, 2017 Reply

    All the whiny Frenchies on here crying about not using the right cheese, get a damn life already. We can’t get that cheese in the U.S. so we do the best we can. If you have a positive suggestion for a better substitute to use than swiss then by all means, otherwise shut you whiny pieholes.

  6. Elaine Dela Fuente said on December 6, 2017 Reply

    Girrl “stretchy” potatoes are nasty – it means you’ve mixed them for too long and have started breaking them down. I can make this but I will not make them stretchy!

  7. Kathy Dunn said on December 6, 2017 Reply

    Wow, will have to try this! Might be good with ham from Christmas, and I see on-line you can also put it in a ramikan and broil it for a toasty top.

  8. べざんそん ばれりあん said on December 6, 2017 Reply

    Aligot is not made with swiss cheese, but with some “tomme fraîche”, a cheese which comes from Auvergne (central part of France). The tomme is more tasty than swiss cheese.
    And, as you can guess, Aligot is not from Paris, but from south west of France. The best you can eat is in these regions, and not in the capital.

  9. Aritreea Micha said on December 6, 2017 Reply

    Looks like this thing won’t make it’s way out of my stomach lol. Doesn’t look that good. Also, the folks from France on here are not pleased so I’m out lol

  10. Dennis Clark said on December 6, 2017 Reply

    Donna Henry you have to try to make this. I get it when in Paris and know you would absolutely love it. There is also a version that has chunks of potato mixed in that is equally good. Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot(e) is a French country speciality highly usually served with sausages or roast pork. Other cheeses are used in place of Tomme, including Mozzarella and Cantal. The Laguiole cheese imparts a nutty flavour.

  11. Bethany Hope Perkins said on December 6, 2017 Reply

    from the top: “wow look how easily they’re pushing the potatoes through the colander!”
    from the bottom: “hey… that’s a potato ricer….”

  12. Inés Marco said on December 6, 2017 Reply

    So, you know how italian people keep saying “that’s not how pasta is suppose to be made, ur spitting on my granma grave!” and so on. I kind of understand them now. Aligot is suppose to be made with Tome de l’Aubrac and it has nothing to do with swiss cheese. Although I guess you won’t find that kind of cheese in USA. Wich is too bad for u muahahah

  13. Tiffany Vogel said on December 6, 2017 Reply

    Aligot is the best, my mom made it when we had a French exchange student here. It’s sooooo good. But don’t just use Swiss cheese. Look up an original recipe

  14. Julie Karoutas said on December 6, 2017 Reply

    Looks like it can be fun to eat. It reminds me of the Lady & the Tramp movie scene where they are sharing a disk of spaghetti! lol🐕🐩❤

  15. Eugénie Cou said on December 6, 2017 Reply

    NOOOOOOO IT’S NOT A GOOD RECEIPE !! Actually, it’s a verry disgusting one !! (Sorry for the mad yelling !)
    Aligot is made with a particular cheese : Tomme. This one is a cow cheese produced on the Aubrac (a plateau located on 3 states). Never ever eat that disgusting thing ! You don’t mix cheese like this, this is not a fondue !!
    Signed : A pissed of French.

  16. Inès Elamine said on December 6, 2017 Reply

    Swiss cheese? You made it with Swiss cheese? Are you kidding me?
    No no no NO NO. You don’t mix in some Swiss cheese and call it a day.

  17. Sam Marie said on December 6, 2017 Reply

    Tai Tiedeman, I think we have to make these when you come home. We could use mozzarella or something equally as creamy as Swiss.

  18. Mélanie Gibert said on December 6, 2017 Reply

    Airone PaRo Gibert ils font de l’aligot avec du Swiss cheese (genre emmental) c’est un scandale !!! Ils respectent pas nos origines ahah

  19. Manda Caswell Thurman said on December 6, 2017 Reply

    Nate Thurman I love cheese and i love mashed potatoes but this looks gross to me. Probly tastes great but looks like raw bread dough

  20. Janelle Fricks said on December 6, 2017 Reply

    OK, this makes so much more sense to me now. When I saw the video before, I thought it was just a pan of melted cheese that people were shoveling into their mouths, which is kinda gross. With the potatoes it sounds pretty good though.

  21. Shawn-tae Greene said on December 6, 2017 Reply

    Katie Hamilton what do you think? I like cheese, potatoes, and garlic, but this just kind of looks like a belly-ache to me…. 😐

  22. Sangeeta Prakash said on December 6, 2017 Reply

    Shamita Prakash if u see Swiss cheese anywhere either buy for me or let me know. I gonna damn make this and eat only this. Koi baat nai cholesterol se mar jaao

  23. Lisa Ramsay said on December 6, 2017 Reply

    Jojo Davidson I know you’d appreciate this 😍. Miss our baked potatoes and cheese in on a sunny afternoon in yer grannies lol xx

  24. Brian Charte said on December 6, 2017 Reply

    Part I loved the most about this was them using the metal strainer as a potato ricer…friggin genius!

  25. Kristen Arnold said on December 6, 2017 Reply

    Looks like something I’d choke and die on.. id like 12 please

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