Try this Aligot Gratin recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled. Peel potatoes and force through a ricer or medium disk of a food mill into pan. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon, until fluffy and heated through, about 2 minutes. Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with spoon. Divide aligot among 6 buttered 1-cup shallow gratin dishes or one 6-cup buttered gratin dish. Aligot may be prepared up to this point 1 day ahead and chilled, covered. Bring aligot to room temperature before proceeding with recipe. Preheat broiler. In a bowl with an electric mixer beat cream until it holds soft peaks and beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 1 minute. Serves 6. Gourmet March 1995 Per serving: 435 Calories (kcal); 41g Total Fat; (82% calories from fat); 7g Protein; 13g Carbohydrate; 118mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1300g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1806 | ||
Calories from Fat: 656 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.9g | 97 % | |
Saturated Fat 46.1g | 230 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 290.4mg | 89 % | |
Sodium 2833.6mg | 98 % | |
Potassium 3803.2mg | 100 % | |
Total Carbohydrate 162g | 48 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 151.4g | ||
Protein 127.9g | 183 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1806
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