Aligot is one of the oldest traditional dishes originating from the Aveyron in the Midi-Pyrénées and is really a simple dish of really yummy cheesy potatoes and it
is stretchy... !
The French have many recipes for the humble potato, but they manage to turn them into the most wonderful dishes.
It is said that the origins of Aligot began with the monks
who made the very first dish but used bread until the potato was introduced
into France. They made the dish with their home-made bread and the local cheese
to satisfy the hungry pilgrims who passed their way.
It is a dish that can be found throughout this
region and you simply must try it if you ever visit this area. In fact it is
fascinating to watch it being made.
And if you would like to try it for yourself at
home, here is a pretty good recipe to satisfy all potato lovers!
I first enjoyed this dish as an accompaniment to Aubrac
steak (try Peppered Steak too) on a visit to the cutlery town of Laguiolle; I enjoyed it so much, I went
back the next day for more.
Subsequently, I went on a visit to the Lot valley, and
encountered it there, too, being produced in commercial quantities. It was
Aligot Recipe With An Afterthought :-)
Like it? ~ Let us know below!
Don't worry, you have a choice to print the photo or not, when you click print! ;-)
This Aligot recipe is the most delicious cheesy mashed potatoes you have ever tasted. If you love cheese and the humble vegetable you will love this dish!
2lb potatoes (about 1kg)
(10oz) 1¼ cups cheese cut into small pieces (Tomme for preference or substitute with Gruyere for flavor, mozzarella for stretchiness, raclette or old cheddar, or any combination.
(2oz) 1/4 cup butter
(6oz) ¾ cup cream or crème fraiche
1 clove garlic, crushed
Mashed Potatoes & Cheese Sauce
You can either peel or cook the potatoes in salted boiling water, or my favorite method is to cook them in their skins then peel them.
Mash the potatoes well.
Heat the cream and butter in a pan with the crushed garlic.
Next, add the cheese pieces and heat until it is all melted.
Add this creamy, cheesy mixture to the potatoes and mash really well (this is the most important part of the process, it really must be beaten well) until you have a consistency that is elastic in texture.
What to Serve With This Dish?
Traditionally it is served with good quality pork sausages, but it will go with a wide range of ingredients, including pork chops or even a good steak.
Helpful Notes & Tips
If you have any left over... well, perhaps not, but just in case you do, it makes lovely little potato cakes for a light meal.
Simply form the potato mixture into small cakes.
Dust with flour.
Gently fry for a few minutes on each side.
If you ever watch Aligot being made in France you will see that it stretches like elastic!
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!