Pommes Aligot

Posted on: November 10, 2022. Updated on: July 11, 2023.

by Carolina Gelen

Pommes Aligot are these cheesy mashed potatoes that will steal the show at any dinner. They’re just as easy to make as regular mashed potatoes, but they have a bit more umf. Traditionally they’re made with Tomme, which is pretty hard to get your hands on unless you’re in France, hence my recipe uses raclette. They’re flavorful, complex and have such a fun texture, your guests will love it. Enjoy!

Pommes Aligot

4 / 5. from 42

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4 / 5. from 42

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Servings: 4
Prep: 15 minutes
Cook: 20 minutes


  • 350 g Russet potatoes, peeled and cubed into 2 cm cubes
  • 2/3 cup heavy cream, plus more as needed
  • 1/2 stick (56 g) butter
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 3 garlic cloves, crushed
  • 2 teaspoons whole peppercorns, optional
  • 200 g freshly grated raclette cheese, plus more as needed
  • kosher salt


  1. Add the potatoes to a medium pot. Fill the pot with water. Add a big pinch of salt. Bring to a boil and simmer the potatoes for 10 to 18 minutes, or until fork tender.
  2. In the meantime, add the butter, heavy cream, garlic, thyme, rosemary and peppercorns to a small saucepan. Simmer for 2 to 3 minutes, then set aside. Strain the butter and heavy cream in a separate container and discard the herbs, peppercorns and garlic.
  3. In the same pot the potatoes have been cooking in, crush the potatoes using a potato ricer (preferably) or a potato masher until smooth. Place the pan over medium heat. Slowly mix in the heavy cream using a wooden spoon, in 3 to 4 batches.
  4. Add the cheese, then turn the heat to medium low. Stir until all cheese is melted and the potatoes become silky and gooey. If not gooey enough, add more cheese to the potatoes. If too thick, add a splash more of heavy cream to loosen the mashed potatoes.
  5. Season with more salt to taste and serve right away.
  6. Store in the fridge up to a 5 to 6 days, and heat the potatoes on the stove before serving.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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2 thoughts on "Pommes Aligot"

  1. A says:

    wondering why there is no recipe shown on this page, only a photo of the dish and an explanation of what pommes aligot is?