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Galton Blackiston's aligot with parsley oil
Serves 4 as a side (Start 1 day before serving) Sauces and accompaniments
Ingredients
- salt, for baking
- 750g baking potatoes
- 1 garlic bulb
- 1tsp olive oil
- 375g double cream
- 5 thyme sprigs
- 125g unsalted butter, diced
- 250g Gruyére cheese, finely grated, plus a little extra, to garnish
For the parsley oil
- 100g parsley, roughly chopped
- 50g vegetable oil
Method
Make the parsley oil in advance, Put the parsley and oil in a high-powered blender and blitz for 5-10 minutes, until the oil has heated up and turned bright green. Transfer to a bowl set over iced water to quickly chill and preserve the flavour, then strain through muslin cloth overnight in the fridge.
The next day, preheat the oven to 180C/160C F/Gas 4. Place a bed of salt on a baking tray and nestle the potatoes into it. Cut the top off the garlic bulb to expose the cloves within, then place on a sheet of foil and drizzle with the olive oil. Wrap the bulb tightly in the foil, then place both the garlic and potatoes in the oven. Remove the garlic after 1 hour, then carry on cooking the potatoes for an extra 30 minutes to 1 hour (depending on their size).
While the potatoes and garlic cook, put the cream and thyme into a pan and gently bring to the boil. Once boiling, remove from the heat and set aside to infuse for at least 1 hour, or until the potatoes are cooked.
When the garlic bulb is cooked, squeeze out the soft, caramelised cloves. Pass the cloves through a fine sieve into a small bowl and set aside.
Make sure the potatoes are fully cooked and soft throughout by inserting a skewer or fork into the flesh. When they’re ready, scoop out the flesh and pass it through a fine sieve for a smooth, dry mash.
Pass the infused cream through a fine sieve into a large heavy-bottomed saucepan. Bring to the boil, then slowly whisk into the mashed potato. Once it’s all incorporated, mix in the garlic, then start adding the butter bit by bit. If it starts to split, you can add a splash of water to bring everything back together. Finish the aligot by adding in the grated Gruyère cheese to obtain a stringy, rich, mashed potato.
Spoon the aligot into a
serving dish and drizzle with
the parsley oil and sprinkle with
a little more grated cheese.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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