Go to the Recipe: Ultra-Cheesy Pommes Aligot
I loved the video. Nice job. Now to give it a try.
I'm not sure I understand why do you bother with cooking potatoes sous-vide if you're then gonna use milk "to lubricate it" instead of the traditional heavy cream. Don't you end up with approximatly the same amount of moisture anyways ?
The ratio of milk to fat is drastically different between whole milk and heavy cream.
For sure but more traditional recipes compensate for that by using up to 2 times less butter. Not saying it's better or worse (especially since you probably tried all the combinations), but this one takes a lot more time because of it so I was just wondering why you decided to go that way.
what would differ if I had used potato starch?
Hi Kyl! Your potato experiments have produced stellar results!
Other than sausage (as mentioned in the video), do you have any other protein suggestions? Would this go well with, say, a beef roast? (I’m trying to think of other proteins with which I would serve cheesy potatoes like au gratin). Thanks!
can I use other cheeses than Cheese Curds ?
Hi Ali, I would recommend sticking with a cheese that melts like a younger cheddar or a mozzarella. If you want to go with a Swiss or alp style cheese I would recommend blending or going 50-50 with mozzarella.
Hi Pedro, not quite sure I'm understanding what you're asking? Do you want to swap the corn starch out with more added potato starch? If so that should work out well.
Traditionally it is made with tomme fraiche
don't have a food processor. Used a vitamix and it worked well. Ate on toasted sourdough and topped with bratwurst and tomato jam. Excellent
