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Aligote on Toast

Treat your family and friends to this rich, cheesy potato dish from chef David Bouley of Bouley restaurant in New York City.

Aligote on Toast

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012


  • 1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks
  • Coarse salt and freshly ground black pepper
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter
  • 2 ounces Langres cheese
  • 2 ounces Monte Enebro cheese
  • White truffle oil, for serving
  • Toasted baguette slices, for serving


  1. Place potatoes in a large saucepan and add enough water to cover; generously salt water and bring to a boil, adjusting the heat so that the water is bubbling, but not too rapidly. Cook until potatoes are tender, about 20 minutes.

  2. Drain and mash or pass potatoes through a ricer into saucepan. Place over low heat and add milk; stir to combine. Add butter and stir until melted. Beat with a wooden spoon until stringy.

  3. Remove from heat and stir in cheeses until melted; season with salt and pepper. Transfer to a bowl and drizzle with truffle oil. Serve with toasts.


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