Pommes Aligot are a perfect example of a dish that you eat with your eyes first! It originated in the mountainous region of Southern France and is traditionally made with Tomme de Laguiole or Tomme d’Auvergne cheese. My version uses two cheeses that are much easier to find in an American grocery store: Gruyere for rich, nutty flavor and fresh mozzarella for moisture and maximum stretch! This method requires some elbow grease, but otherwise, you’ll see that the technique is dead simple. Nothing is more mouthwatering on your Thanksgiving table than a giant scoop of mashed potatoes so packed with cheese that they stretch and pull like a pot of cheese fondue!