Low Sodium Aligot

Indulge in the creamy decadence of Low Sodium Aligot, a lighter twist on the classic French dish that’s as luxurious as it is heart-friendly. This velvety masterpiece combines Yukon Gold potatoes, unsalted butter, and a duo of Gruyère and low-sodium mozzarella cheeses for the perfect balance of smoothness and stretchiness. Infused with the subtle aroma of garlic and the richness of heavy cream and low-sodium chicken broth, this recipe creates a silky potato and cheese blend that’s irresistibly comforting. Seasoned with a hint of black pepper and nutmeg, and optionally garnished with fresh chives, this dish is a low-sodium alternative that doesn’t skimp on flavor. Perfect as a gourmet side dish or a show-stopping centerpiece, it’s ready in just 45 minutes and serves up to six. Treat yourself to this healthier rendition of a classic comfort dish that’s sure to impress!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 3 tablespoons Unsalted butter
• 1 cup Heavy cream
• 0.5 cup Low-sodium chicken broth
• 2 Garlic cloves, minced
• 1.5 cups Gruyère cheese, shredded
• 1 cup Low-sodium mozzarella cheese, shredded
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Nutmeg
• 2 tablespoons Chives, chopped (optional, for garnish)

Directions

Step 1

Peel the Yukon Gold potatoes and cut them into 1-inch cubes.

Step 2

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.

Step 3

Drain the potatoes and return them to the pot. Allow them to steam dry for a minute or two to remove excess moisture.

Step 4

In a separate saucepan, heat the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Step 5

Add the heavy cream and low-sodium chicken broth to the saucepan. Heat until just before boiling, then reduce the heat to low. Keep warm.

Step 6

Mash the potatoes with a potato masher or pass them through a potato ricer for a smoother texture.

Step 7

Gradually mix the warmed cream mixture into the mashed potatoes until fully incorporated.

Step 8

Over low heat, slowly add the shredded Gruyère cheese and low-sodium mozzarella cheese to the potato mixture, stirring continuously until the cheeses are completely melted and the mixture is smooth and stretchy.

Step 9

Season the aligot with black pepper and nutmeg, stirring to combine.

Step 10

Serve immediately, garnished with chopped chives if desired.

Nutrition Facts

Serving size	(1599.0g)

Amount per serving	% Daily Value*
Calories	2780.6

Total Fat 195.0g	0%
Saturated Fat 113.1g	0%
Polyunsaturated Fat g
Cholesterol 593.0mg	0%
Sodium 1583.3mg	0%
Total Carbohydrate 167.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 6.7g
Protein 96.3g	0%

Vitamin D 36IU	0%
Calcium 2567.6mg	0%
Iron 8.5mg	0%
Potassium 4049.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 13.7%

Carbs: 23.8%