French Fusion Mashed Potato Fantasy: Aligotin Dauphinois - Where Cream Meets Crisp! OMG! Shocking

The Ultimate Creamy & Crispy Fusion: Aligotin Dauphinois!
This recipe isn't your average potato side dish; it's a culinary masterpiece born from the union of two French classics: Pommes Aligot and Gratin Dauphinois.
Imagine the luscious, cheesy comfort of Pommes Aligot, traditionally made with mashed potatoes and melty cheese, but infused with a flavorful garlic sauce. Now, picture this creamy dream team layered with thinly sliced potatoes, reminiscent of Gratin Dauphinois, but with a lighter touch. Finally, a sprinkle of parmesan cheese finishes the dish, creating a golden-brown, crispy crown.
The result? A symphony of textures and flavors! Each bite delivers a delightful contrast between the irresistibly creamy aligot base and the satisfyingly crisp potato topping. It's a match made in heaven for any potato lover, and it's sure to become the star of your next meal.
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/ @bonne.soiree
English Ingredient List:
Mashed Potatoes:
2 lbs Waxy potatoes, peeled and quartered
2.5 oz Unsalted butter
2 Garlic cloves, crushed and diced
1/2 cup Heavy cream
1 1/4 cup Gruyère cheese (or white cheddar), grated
Course black pepper and salt, to taste
Gratin:
1.5 lbs Waxy potatoes, thinly sliced
2 Tbsp Melted butter
1 Garlic clove, crushed and diced
1/2 tsp Ground nutmeg
3 oz Grated parmesan cheese
2 Tbsp Chopped fresh parsley
French Ingredient List:
Purée de Pommes de Terre (Mashed Potatoes):
1 kg Pommes de terre à chair ferme (waxy potatoes), pelées et coupées en quartiers (peeled and quartered)
70 g Beurre non salé (unsalted butter)
2 gousses d'ail écrasées et hachées (garlic cloves, crushed and diced)
125 ml Crème fraîche épaisse (heavy cream)
300 g Gruyère râpé (Gruyere cheese, grated) ou Cheddar blanc râpé (white cheddar cheese, grated)
Poivre noir moulu et sel au goût (course black pepper and salt, to taste)
Gratin:
750 g Pommes de terre à chair ferme (waxy potatoes), tranchées finement (thinly sliced)
2 cuillères à soupe de beurre fondu (melted butter)
1 gousse d'ail écrasée et hachée (garlic clove, crushed and diced)
½ cuillère à café de noix de muscade moulue (ground nutmeg)
85 g Parmesan râpé (Parmesan cheese, grated)
2 cuillères à soupe de persil frais haché (chopped fresh parsley)