Recipe - Aligot Gratin

1 Three fourths pound Russet; (baking) potatoes
3 tablespoon Unsalted butter; softened
4 Garlic cloves; minced
Three fourths cup Milk
1 pound Fresh mozzarella cheese;
chopped fine
2/3 cup Chilled heavy cream
2 tablespoon Drained bottled horseradish

In 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 1cup shallow gratin dishes or one
6cup 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

Converted by MC_Buster.

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.