Open Access Articles- Top Results for Aligot


Place of origin France
Region or state Midi-Pyrénées
Main ingredients Mashed potatoes, butter, cream, cheese (Tomme de Laguiole or Tomme d'Auvergne), garlic
16x16px Cookbook:Aligot  16x16px Aligot

Aligot is a dish made from melted cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France.[1] This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.[2] Other cheeses are used in place of Tomme, including mozzarella and cantal.[3] The Laguiole cheese imparts a nutty flavour.

Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique[1] gives the recipe as 1 kg [4] potatoes, 500 g tomme fraîche, Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper.

This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region.[2] Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets.[2] Aligot is traditionally served with Auvergne red wine.

See also


  1. ^ a b "Larousse Gastronomique". Retrieved 2011-04-24. 
  2. ^ a b c "French Cusine". Retrieved 2011-04-24. 
  3. ^ "Too Many Chefs". Retrieved 2011-04-24. 
  4. ^ "French Wikipedia Bintje". Retrieved 2011-04-24.