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The sous vide is a game-changer for your cooking skills. Never worry about overcooking a steak again!
Do you ever wonder how steak restaurants get their cooked to the perfect temperature every single time? The answer is simple: they use a sous vide.
Pommes Aligot is more than just a cheesy twist on mashed potatoes. This incredibly magical blend of potatoes and cheese was born in the French region of Midi-Pyrénées, and it is a celebration of regional cheese, served on special occasions alongside sausage or roasted meat. It’s traditionally made with Tomme de Laguiole or Tomme d’Auvergne cheese, although these fresh soft cheeses known for their melting qualities are pretty hard to find outside their tiny cities in the south of France.
While not as traditional, pommes Aligot can also be made with other melting cheeses like Gruyère and mozzarella and doesn’t require more than a strong arm for mixing and a hearty appetite.
This recipe is for about 2 - 3 people
ingredients
250g swiss cheese
250g gruyere cheese
160g onion
1/2 lb butter
40g garlic
470ml 35% cream
250ml red wine 🍷
2 pounds of potatoes
250g bacon
rosemary
thyme
2 pounds of asparagus
2 pounds flank steak
80 ml white wine
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