Aligot potatoes


  • 600g potatoes (desiree, red pontiac, bison or coliban)
  • salt
  • 200g onion
  • 150ml cream
  • 80g butter
  • 3 pinches nutmeg
  • white pepper
  • 2 garlic cloves, sliced
  • 60g jarlsberg, grated
  • 60g mozzarella, grated


  1. Cook potatoes in water until soft.
  2. Cook onions with 40g of the butter until soft. Set aside.
  3. Bring the cream to the boil. Drain the pototoes and mash them.
  4. Place potatoes in a dish and mix with onions, remaining butter, nutmeg, salt and petter. When well mixed, add the cheese and serve.

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